Wild Rice Holiday Stuffing
A nice change from the traditional bread stuffing recipes. Make it for Thanksgiving and you'll find yourself preparing it to accompany chicken and pork dishes throughout the year.
Ingredients
8 ounces wild rice, uncooked
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3 stalks celery, chopped
1 (10 ounce) package fresh mushrooms sliced
2 scallions, chopped
1/2 cup mixed dried fruit, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3 stalks celery, chopped
1 (10 ounce) package fresh mushrooms sliced
2 scallions, chopped
1/2 cup mixed dried fruit, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Combine rice and 4 cups salted water in a small saucepan. Bring to a boil. Cover and reduce heat to low. Simmer until water is absorbed about 45 minutes. Meanwhile in a skillet, saute onions in olive oil over medium-high heat until translucent. Add garlic, celery and mushrooms and continue to saute until softened. Add scallions and cook for one minute. Remove from heat.
Drain rice in colander. In a large bowl mix together rice and mushroom mixture. Add dried fruit, parsley, honey, salt and pepper. Stir until well blended. Heat in oven at 350° covered for 15-20 minutes before serving.
Serves: 4-6
Drain rice in colander. In a large bowl mix together rice and mushroom mixture. Add dried fruit, parsley, honey, salt and pepper. Stir until well blended. Heat in oven at 350° covered for 15-20 minutes before serving.
Serves: 4-6
By GOLDEN BLOSSOM HONEY
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