Whole Grain & Cranberry Stuffed Souffle2012-10-31
- Servings : 2
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 40m
This recipe is super simple and the perfect flavor combination to start the fall season! – Chef Katy
- 2 Roasted Vegetable Souffles, defrosted overnight, with a 3" circle removed from the centers
- 1 cup cooked Brown Rice, Wild Rice, or Quinoa
- 2 Tbsp Dried Cranberries
- 2 Tbsp Slivered Almonds, toasted
- Salt and Pepper to taste
In a bowl, combine the cut-out center of the Souffles, cooked Grain, Cranberries, Almonds, Salt and Pepper.
Stuff the mixture back into the centers of souffles in their original dishes so it fills the center and tops the remaining souffle.
Place bowls in a baking pan and bake at 350°F until heated through, 25-30 minutes.
This information is per serving.