Minnesota Real Wild Rice Stuffing |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 20 |
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The nutty flavor of wild rice makes a great combo with dried apricots, pine nuts, and traditional ingredients. I combined some recipes and the result was eagerly consumed. When I made this I fully cooked the rice. This is a forgiving and flexible recipe. There are so many different things to add or substitute: walnuts, almonds, orange zest, dried cranberries, mushrooms, more bread, whatever you prefer. Ingredients:
8 cups chicken broth |
4 cups wild rice |
3 cups cubed, stale cranberry-walnut bread |
1 cup chicken broth |
1 1/2 cups finely chopped celery |
1 (8 ounce) can sliced water chestnuts, drained |
3/4 cup chopped pecans |
3/4 cup pine nuts |
1 onion, diced |
1 granny smith apple, diced |
1/2 cup finely chopped dried apricots |
4 cloves garlic, pressed |
Directions:
1. 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.
2. 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.
3. Cook on Low until wild rice has softened and split, at least 40 more minutes.
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