Mock Wild Rice Stuffing - cooking recipe

Ingredients
    1/4 c. butter
    1 1/3 c. Minute rice
    1/4 c. chopped onion
    1/2 lb. fresh mushrooms, chopped
    1 c. chopped celery
    1/4 c. chopped celery leaves
    1 1/2 tsp. salt
    dash of pepper
    1/4 tsp. marjoram
    pinch of sage
    pinch of thyme
    1 1/2 c. water
    1/2 c. chopped pecans
Preparation
    Melt
    butter
    in large saucepan.
    Add rice, onion, mushrooms, celery,
    celery leaves, salt, pepper and spices.
    Saute over medium heat, stirring constantly, 8 to 10 minutes or until lightly browned;
    add
    water,
    mix
    just enough to moisten all rice, bring
    quickly
    to boil over high heat.
    Reduce heat and simmer
    2 minutes
    fluffing
    rice
    gently once or twice with a fork. Remove from heat.
    Add pecans and mix lightly with fork. Spoon stuffing
    into
    poultry.
    Do not pack tightly.
    Roast at once. Makes
    enough
    for 4 to 5 pound chicken, or use pheasant or quail or dove.

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