Wild Rice Stuffing 2 (14 1/2 ounce) cans chicken broth 1 (4 ounce) package wild rice (2/3 cup) 1 teaspoon salt 1/2 teaspoon dried thyme 2 tablespoons vegetable oil 4 medium-size carrots, sliced 2 medium-size celery stalks, sliced 1 medium-size onion, chopped 10 ounces mushrooms , sliced 1 1/2 cups regular long-grain rice 1/4 cup chopped parsley
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 a 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 or until all liquid is absorbed and rice is tender. Stir in chopped parsley. Use to stuff a 12- to 16-pound turkey. Or, spoon into serving bowl; keep warm. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
