Herbed Wild Rice Stuffing with Mushrooms and Onions
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.
Loading...