Wild Rice Stuffing With Grapes And Hazelnuts
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
37
Sourness
48
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 fluid cans
Chicken Broth (28 ounce, oz. total, low sodium)1 cup
Wild Rice1 tbsps
Butter (unsalted)2.75 cup stalks
Celery (chopped, diced 1/4-inches)1.5 cups
Button Mushrooms (sliced)2 cloves
Garlic (fresh, minced)1 tsps
Thyme (fresh, minced)1 tsps
Salt1 tsps
Black Pepper (ground)2 tbsps
Parsley (fresh chopped)Directions:
1
In heavy saucepan, bring chicken broth to a boil
2
Add wild rice and stir
3
Cover pan, and reduce heat to low
4
Let simmer for one hour, until rice is tender and has "popped" open
5
Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8-10 minutes
6
Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper
7
Cook over medium heat for 5-7 minutes, until onions are translucent
8
Remove from heat and fold in parsley, hazelnuts and grapes
9
Add rice with any remaining liquid in pan, to vegetable mixture and toss well
10
Stuffing may be used to fill turkey, game hens, chicken or whatever you choose
11
Stuffing may also be baked separately in a casserole dish covered with foil
12
Bake at 350 degrees for 20 to 30 minutes until hot throughout