Vegetable, Chestnut and Rice Stuffing - Greek Style
(Quick Method)

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Vegetable, Chestnut and Rice Stuffing - Greek Style
(Quick Method)


2 cups White or Yukon Gold Potatoes (diced)
2 cups Yams or Sweet Potatoes (diced)
2 cups Carrots (diced)
2 cups Onions (diced)
1 Cup Celery (diced)
1 cup Parsley (diced)
4 cups Chestnuts, shelled OR
2-3 cups Chestnuts, dried
1 cup Raisins
1-1/2 tsp. Cloves (ground)
1 cup Brown Rice OR
1/2 cup Basmati Rice and 1/2 cup Wild Rice cooked in 2 cups of Water
(To enlarge the photo of the chestnut stuffing, click on the photo or link)


This recipe can be made in either a microwave or conventional oven, and is great for all festive occasions.

Begin by removing the shells from the fresh chestnuts, or rinsing and soaking the dried chestnuts in a bowl of water (drain off the water before adding to the stuffing).

Place the 2 cups of water in a covered glass pot and bring to a boil on the stovetop.

While the water is heating, wash, peel, clean and dice the vegetables, and place them in a large covered baking dish.

When the water boils, add the brown rice OR the 1/2 cup basmati rice and 1/2 cup wild rice, cover the pot, lower the heat to simmer and cook until all the water is absorbed.

Add the cloves and chestnuts to the veggies in the baking dish and mix well.  Cover and cook until the ingredients are tender.  Mix occasionally during the cooking process and add a little water if necessary.

When the rice is cooked, add to the veggies and chestnuts, cook until all the ingredients are tender, and the flavors are blended.

Serve and Enjoy!

Ingredients Information




Chestnuts, Dried

Cloves, ground

Onions, Yellow


Potatoes, Sweet

Potatoes, White

Potatoes, Yukon Gold

Raisins, Thompson Seedless

Rice, Brown

Rice, Brown Basmati

Rice, Wild

Utensils and Equipment Information

Bowls, Stainless Steel Mixing

Dish, Ceramic Baking


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing
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