br>Meanwhile, for the wild rice stuffing, place the rice in a large saucepan
eat.
Stuff turkey with wild rice stuffing and roast according to the
e water.
Rinse the wild rice in several changes of
nd out. Wash and drain wild rice. Cook and stir celery and
ater to boil. Add the wild rice, cover partially and simmer over
umkins are baking prepare the rice.
In a large saucepan
In a medium saucepan, combine wild rice and 1c water. Bring to a boil, stir once, then reduce heat, cover and simmer for 15 min or until soft. Set aside.
In a large saucepan or soup pot, heat vegetable oil. Saute onion, celery and vegetarian sausage until onion is translucent.
Add I Can't Believe It's Not Butter and stir until melted.
Stir in parsley until well blended.
Add 3 c water, bring to a boil.
Remove from heat and stir in Stuffing Mix and wild rice.
In a medium saucepan, combine wild rice with bouillon water, then fill
Cook your rice in the chicken broth until all the liquid is absorbed or follow the instructions on the wild rice container Preheat your oven yo 375 degrees F.
Saute the garlic, shallots& leek in the oil until golden.
Add celery& saute another 2 minutes.
Combine the rice with the vegetable mixture, orange zest, pecans, salt& pepper Cut your orange wedges in half and add to the rice mixture, mix lightly.
Place the stuffing in a lightly greased 2 1/2 quart casserole dish bake uncovered for 30 minutes.
b>stuffing:
In 1 1/2-quart saucepan, combine broth, rice and wild rice
hicken stock, barley, brown and wild rice, fennel seed, and 1/2
Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
Cook on Low until wild rice has softened and split, at least 40 more minutes.
Combine the wild rice, stock, and 1/2 tablespoon salt. In medium saucepan, bring to a boil and reduce heat to low. Cover and simmer until rice is tender. About 30 minutes. Drain and set aside.
Melt the butter in a skillet over med-high heat. Add onion, apple, celery, garlic, thyme, nutmeg, remaining salt and pepper. Cook until the vegetables soften, about 5 minutes.
Stir in the sausage, breaking it up into pieces. Cook until no longer pink. Stir in cooked wild rice, pecans and parsley.
our boiling water over the wild rice and drain.
Do not
ight paste.
Add the wild rice, rye bread and mushrooms.
Mix bread crumbs and wild rice in a large bowl.
Saute celery and onions in butter; add to crumbs.
Fry sausage; add to crumbs.
Pour chicken broth and melted butter over all and mix thoroughly.
Season to taste (this is my favorite part :) with garlic, thyme, poultry seasoning and sage.
Stuff bird cavity loosely and roast; bake the rest in a casserole dish at 350oF for 30 to 45 minutes.
You can baste it with pan drippings if you wish; I love to get the sort of crunchy crust this produces.
igh heat, heat chicken broth, wild rice, salt, thyme, and 1 1
Saute, in 1/2 cup of butter, then onions, mushrooms and celery; salt lightly.
In large bowl, combine bread, pecans and seasonings. Add sauteed vegetables.
Saute wild rice in remaining 1/2 cup butter and chicken broth; simmer 5 minutes.
Add rice to bread mixture.
Combine thoroughly.
Makes 12 cups.
Will stuff a 12 to 14 pound turkey, or cook separately for 40 minutes in a covered dish.
Soak wild rice in hot water for 1 hour and drain.
Saute rice in margarine until golden brown.
Add chicken broth and salt. Cover and simmer about 25 minutes or until tender.
Add green onions, celery, mushrooms, marjoram and nutmeg.
Toss lightly to mix.
Yields about 1 1/4 cups.
Also can use rice boiled in a bag.
o boil; add brown and wild rice. Bring to boil, reduce heat