BH&G 2993
From
Dave Drum@1:3634/12 to
All on Sat Jun 12 11:33:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wild Rice Dressing
Categories: Stuffing, Rice, Vegetables, Herbs, Nuts
Yield: 12 Servings
2 1/4 c Water
14 1/2 oz Can chicken broth
1 c Wild rice
1 c Long grain white rice
3/4 c Dried cherries
2 tb Port wine or cranberry
- juice
1/4 c Butter
3/4 c Chopped celery
3/4 c Chopped leeks
1/2 c Chopped carrot
1/4 c Snipped fresh Italian
- (flat-leaf) parsley
1 tb Snipped fresh thyme
1 tb Snipped fresh sage
1/2 ts Salt
1/4 ts Fresh ground black pepper
1/2 c Sliced almonds; toasted
In a large saucepan combine the water and broth. Bring to
boiling. Stir in uncooked wild rice. Return to boiling;
reduce heat. Simmer, covered, for 25 minutes. Stir in
uncooked white rice. Return to boiling; reduce heat.
Simmer, covered, about 20 minutes more or until tender.
Drain off any excess liquid. Cool to room temperature.
Meanwhile, in a small bowl combine dried cherries and
port. Let stand, covered, for 20 minutes.
Set oven @ 350ºF/175ºC.
In a medium saucepan melt butter over medium heat. Add
celery, leeks, and carrot; cook and stir about 5 minutes
or until tender. Stir in parsley, thyme, sage, salt, and
pepper; cook and stir for 1 minute more.
Lightly grease a 2 quart casserole; set aside. In a large
bowl combine cooked rice, cherry mixture, vegetable
mixture, and almonds. Transfer to the prepared casserole.
Bake, covered, for 35 to 40 minutes or until heated
through, stirring once or twice.
TO MAKE AHEAD: Prepare as directed through Step 4. Cover
and chill for up to 24 hours. To serve, Set oven @
350 degrees F. If desired, drizzle dressing with 1/4 cup
additional reduced-sodium chicken broth to moisten. Bake
as directed.
Makes: 12 servings
Better Homes & Gardens | July 2016
MM Format by Dave Drum - 28 July 2016
Uncle Dirty Dave's Archives
MMMMM
... Taking something with a grain of salt may raise your blood pressure.
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