Wild Rice Stuffing

A simply delicious sniffing, Wild Rice Sniffing is especially good with duck, goose or pheasant.

1 oz. butter

1 tablespoon olive oil

1 large onion, finely chopped

2 oz. wild rice, washed, soaked overnight in cold water and drained

4 oz. mushrooms, wiped clean and finely chopped

2 oz. sultanas or seedless raisins 12 11. oz. chicken stock 2 oz. pistachio nuts

In a medium-sized saucepan, melt the butter with the oil over moderate heat. When the foam subsides add the onion, rice and mushrooms and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the sultanas or seedless raisins and pour over the chicken stock. Increase the heat to high and bring the mixture to the boil. Reduce the heat to low. Cover the pan and simmer the contents for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed. Remove the pan from the heat. Stir in the pistachio nuts and set aside to cool until rcadv to use.

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