GOLDEN VALLEY, Minn. -- Viewer Christine Schlueter shared a recipe for her wild rice stuffing, which is gluten-free. According to Christine, Thanksgiving would not be complete without Minnesota wild rice.
Makes approx.. 8-10 servings
2-3 cans of chicken broth- 13 2/4 to 14 1.2 ounces (preferably your own or organic)
1 ½ cups water
1 cup wild rice
1 teaspoon Celtic salt or sea salt
2 teaspoons of fresh thyme leaves or 1 teaspoon dried
Pinch of nutmeg (I use only freshly grated)
4 medium carrots, peeled and chopped finely (use fresh only)
2-3 medium celery stalks, sliced thin (preferably organic)
4-6 large shallots or 1 medium onion
1 ½ cups regular long-grain white rice (do not use minute or fast cooking types)
¼ cup fresh parsley, chopped
1 cup medium sized mushrooms (more or less to your taste) preferably organic or local
Salt and fresh ground pepper to taste
Vegetable and unsalted butter
In a 4- quart saucepan over high heat, heat 2 cans of chicken broth, wild rice, salt, thyme, nutmeg
1 ½ cups water to boiling. Reduce heat to low; cover and simmer about 35-40minutes. Add more broth if necessary to keep from sticking. Stir occasionally.
Meanwhile, in a large nonstick skillet over medium to medium-high heat, heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter.
Add carrots, celery and shallots (or onion) cook until tender crisp, stirring occasionally. Sprinkle with salt and pepper.
Remove vegetable mixture to a bowl.
In the same skillet add 1 tablespoon oil and 1 tablespoon unsalted butter, cook mushrooms until golden brown and all the liquid evaporates.
Stir in the long grain rice, carrot mixture and mushrooms into the wild rice, over high heat, heat up to boiling point. Immediately reduce to low, cover and simmer 20 minutes or until rice is tender and wild rice has burst. Adding more chicken broth as needed to keep it moist. Stir in the fresh parsley. Salt and pepper to taste.
Keep warm until serving. Garnish with more fresh parsley. For extra crunch add some slivered almonds or finely sliced water chestnuts or pecans. Another option is to add some fresh or dried cranberries or freshly shredded apple when you have added everything together for simmering
**Wild rice bursts open with is it cooked. Take a spoon and taste it, it should be popped and fairly soft. Keep cooking until you get the tenderness you like.
This can all be made ahead until rice is almost done and kept in the crockpot on warm or low, adding additional chicken broth to keep it moist. Also great for a leftover side dish , mixed with squash, sweet potatoes, or Brussels sprouts Try adding Italian turkey sausage or left over turkey.
Christine's food blog
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