Recipe for...Wild Rice Stuffing


Recipe for... rice recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Wild Rice Stuffing This recipe is rated : 0 Recipe Ingredients 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 Cooking Procedures 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.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: ttle, lady's-mantle (Alchemilla vulgaris), strawberry leaves, etc. Take a handful of each ; rinse repeatedly in cold water and drain in a colander. Do not squeeze them, lest you lose some of their juices. Chop fine ; put into some good broth, and boil gently for about half an hour. Mix butter the size of a walnut with a teaspoonful of flour and drop it into half a cup of boiling cream or milk. When cooking has dissolved it, add it to the soup. Serve with poached eggs on top, or the custa
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