Wild Rice Stuffing
December 10th 2010 19:52
Signature Tune
For heart and Christmas - with celery and thyme
Ingredients
2 can(s) (13 3/4 to 14 1/2 ounces each) chicken broth
1 teaspoon(s) salt
1/2 teaspoon(s) dried thyme or 2 teaspoons fresh thyme leaves
2 tablespoon(s) vegetable oil
4 medium carrots, sliced
2 medium celery stalks, sliced
1 medium onion, chopped
Medium-size mushrooms
1 1/2 cup(s) regular long-grain rice
1/4 cup(s) chopped parsley
Directions
In 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling. Reduce heat to low; cover and simmer 35 minutes.
Meanwhile, in nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally. Remove carrot mixture to bowl.
In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
Stir long-grain rice, carrot mixture, and mushrooms into wild rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender. Stir in chopped parsley. Use to stuff 12- to 16-pound turkey. Or, spoon into serving bowl; keep warm.
From: Real Age
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