Nutrition per serving may change if servings are adjusted.
1 1/2 teaspoons canola oil
3 stalks celery, chopped
2 onions, chopped
2 cloves garlic, finely chopped
1 cup wild rice
3 cups reduced-sodium chicken broth
1/2 teaspoon salt
1 cup bulgur, (see Note)
2 cups water
1/2 cup pecans
1 cup golden raisins
1/2 cup chopped fresh parsley
Freshly ground pepper to taste
Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; saute for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed.
Meanwhile, place bulgur and water in a bowl. Let soak for 30 minutes.
Preheat oven to 350 °F. Spread pecans on a baking sheet and bake for about 10 minutes, or until fragrant. Let cool and chop coarsely.
Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.
Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper. Let cool completely before stuffing.
Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.