Serves: 6-8
Total Time: 1 hour plus rice soaking time
Ingredients
- 1 cup wild rice, uncooked
- 2 tablespoons grass-fed butter
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ginger, minced
- 1 pound crimini mushrooms, or porcini mushrooms, sliced
- 1/2 cup pecans, chopped
- 1/4 cup dried cranberries
- 1/4 cup dried apricots
- 1 cup dry white wine
- 1 cup vegetable broth, or chicken broth
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon flat-leaf parsley, chopped
- To Taste salt
- To Taste ground black pepper
Directions
1. Soak the wild rice for 12-24 hours in warm water with 2 tablespoons fresh squeezed lemon juice. Cook rice according to the package instructions.
2. Make the stuffing: In a small skillet over medium heat, melt the butter. Add the onion, garlic, and ginger. Cook over medium heat until soft, 5 to 7 minutes. Stir in the wild rice, pecans, cranberries, apricots, salt and pepper, white wine and broth. Bring to a boil. In a small bowel combine sage, thyme and parsley. Add 1½ tablespoon of the mixed herbs to the stuffing mixture and stir well. Reduce heat and simmer until the wine and broth have evaporated and the herbs are fragrant.
Rate this recipe
(No Ratings Yet)
Loading...
