Mixed Mushroom Stuffing with Rice, Raisins and Apples |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A nice stuffing for poultry or an excellent accompaniment to pork tenderloin or salmon. Ingredients:
1/2 cup wild rice |
1/2 cup long-grain white rice |
1 tablespoon olive oil |
1 cup chopped onion |
1/2 cup chopped peeled carrot |
1/2 cup chopped peeled parsnip |
1 pound assorted wild mushrooms (such as crimini, portobello and stemmed shiitake), chopped |
1 cup chopped peeled apple |
1/4 cup raisins |
1 cinnamon stick |
1 1/2 teaspoons grated orange peel |
2/3 cup unsweetened apple juice |
Directions:
1. Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
2. Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)
|
|