Wild Rice Stuffing with Pine Nuts, Dried Cranberries, and Fresh Herbs
Course: DinnerCuisine: AmericanDifficulty: Easy8-10
servings1
hour40
minutesI love this recipe. It was given to me by a friend years ago. It calls for dried apricots but I love the color red and I think dried cranberries add the festive color to the dish plus it works during the holidays. I have made it to go with game hens, pork roast or filet strip and used apricots. Both work best. Use what you like. I also love this dish because it can be made ahead and refrigerated and cooked right before serving. Also I tend to add chestnuts which the recipe does not call for but they are so good. Play around and enjoy. Make this the recipe you enjoy. Have fun. This is a family favorite.
Ingredients
2 cups wild rice
1 bay leaf
2 cups chicken or vegetable stock
1/2 teaspoon salt
1/2 cup pine nuts or crumbled chestnuts
3/4 cup dried cranberries or quartered dried apricots
5 Tablespoons butter
2 lg celery ribs, finely chopped
2 lg carrots, peeled and finely chopped
1 medium yellow onion, finely chopped
1 Tablespoon of each fresh Thyme and fresh sage
1/2 cup fresh parsley, minced
Freshly ground pepper
Directions
- In a medium saucepan, combine rice, stock, bayleaf, and 1/4 teaspoon salt and 2 cups water. Bring to a boil over medium high heat and reduce to simmer, leaving lid slightly ajar. Cook stirring occasionally until rice is tender about 40 minutes. Not all the liquid will soak into the rice.
- While the rice cooks, heat a large skillet over medium high heat. When hot but not smoking add the pine nuts and stirring constantly, toast until nicely browned, about 3-5 minutes. Transfer to a plate to cool.
- Place dried fruit in a small bowl, cover with hot water and cover with plastic wrap. Allow to plump up about 15-20 minutes.
- In a 10 inch saute pan, melt 4 Tablespoons butter. Swirl to coat the bottom of the pan. Add the carrots, celery and onion stirring until soft and lightly browned, about 5 minutes. Add the thyme, sage and parsley and sauté 1 more minute. Remove from heat.
- Preheat oven to 350. When the rice is tender, add the vegetable mixture to the rice. Add the toasted pine nuts or chestnuts and the cranberries, stir to combine. Add remaining 1/4 teaspoon salt and a couple grinds of fresh pepper. Taste and adjust seasoning. Mix well.
- Using the last Tablespoon butter, butter a casserole dish. Spoon rice mixture evenly into dish. Cover with foil and bake for 20 minutes. The remove the cover and continue to bake for another 5-8 minutes.
- IF MAKING A DAY AHEAD, assemble the rice in the casserole dish and cover with plastic wrap and refrigerate. The next day, preheat the oven and allow the rice to come to room temperature. Add 1/2 cup chicken stock to the dish and cover with foil. Bake covered for 40 minutes then remove foil and continue to bake for 5-8 minutes.
