KAMUT BERRY, SPELT BERRY AND WILD RICE STUFFING
This was from Outpost Natural Foods. It looks so good that I wanted to post it and try soon! Recipe adapted (by Outpost) from The Modern Vegetarian Kitchen by Peter Berley. Prep time includes pre-cooking the grains.
Provided by WI Cheesehead
Categories Rice
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the grains, put grains in a large pot and cover with water to 3 inches above grains.
- Bring water to a boil, then reduce heat and simmer for 2 minutes.
- Turn off heat, cover pot and allow grains to sit for 1 hour; drain into a colander and rinse under cold running water.
- Preheat oven to 325°F.
- Spread pecans on a baking sheet and toast for 8 to 10 minutes. Set aside to cool.
- Over medium heat, warm olive oil and add onion and saute for 5 minutes.
- Add carrot, fennel, celery, garlic, sage, salt to taste and water.
- Cover and cook 8 to 10 minutes until vegetables are tender.
- Add prepared grains to vegetables and stir in toasted pecans, parsley and pepper to taste and serve.
Nutrition Facts : Calories 291.5, Fat 18.3, SaturatedFat 1.9, Sodium 35.4, Carbohydrate 29.4, Fiber 6.1, Sugar 4.4, Protein 6.7
WILD RICE STUFFING
We like rice stuffing better than bread stuffing with our turkey. I've been making stuffing this way for years by the "eyeball method," but now Cooking Light gives us an actual recipe!
Provided by Chef PotPie
Categories Rice
Time 1h25m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes.
- Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes.
- Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.
- Serve or stuff your turkey or chicken.
Nutrition Facts : Calories 162, Fat 4, SaturatedFat 0.4, Sodium 110.1, Carbohydrate 29, Fiber 2.9, Sugar 5.1, Protein 4.1
ROASTED CHICKEN WITH WILD RICE STUFFING
My daughter found this recipe on another food network and used it to stuff a baked chicken. We all loved it and since then I have fixed it to good reviews from all the family except the grandsons (was probably a little to different for them) The taste is rich and the texture moist, My daughter changed it some as it was intended for a goose, rather than chicken and called for roasted chestnuts, but we prefer mushrooms. Great for that special dinner for friends or family.
Provided by Bonnie G 2
Categories Rice
Time 50m
Yield 1 Chicken, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a skillet over medium heat.
- Add onion, garlic, carrot and herbs.
- Sauté for 5 minutes, then add the wine.
- Simmer for about 10 minutes to reduce the wine to a tight paste.
- Add the wild rice, rye bread and mushrooms.
- Stir and season with salt and pepper.
- Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
- Mix thoroughly until evenly moistened.
- Stuff chicken, and bake as desired until done.
- Any extra stuffing place in baking dish, and cook in preheated oven at 350°F for 20 minutes.
Nutrition Facts : Calories 362.8, Fat 8.3, SaturatedFat 4.3, Cholesterol 61.8, Sodium 288, Carbohydrate 42.1, Fiber 5.5, Sugar 5.2, Protein 10.5
WILD RICE STUFFING
I grew up in Minnesota and we ate a lot of wild rice. This stuffing recipe was my Aunt Lorraine's and I continue to use it every time I stuff a turkey. The success depends on the correct amount of spices. I just keep adding until you can smell them in the next room and then it is ready. Besides the spices listed, use salt and pepper to taste. Make the night before but do not stuff the turkey until just before ready to roast.
Provided by looneytunesfan
Categories Poultry
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Boil cut up giblets and neck until tender.
- Save the water.
- Grind giblets and shredded neck meat and place in a large bowl (I use the roasting pan).
- Chop onion and celery and saute in the butter until tender.
- Add to the giblet meat.
- Break up the French bread and add the chunks to the giblets, onion and celery.
- Pour boiling water over the wild rice and drain.
- Do not skip this step.
- Add the drained wild rice to the mixture in the bowl.
- Add enough giblet water to moisten.
- Add the spices and one egg.
- Knead the mixture until well blended, adding more spices and/or giblet water as needed.
- Refrigerate overnight and stuff mixture into turkey just before ready to roast.
- May be cooked separately covered with foil for about an hour to an hour and a half in a 325 degree oven.
Nutrition Facts : Calories 190.1, Fat 9.7, SaturatedFat 5.5, Cholesterol 52.2, Sodium 204.5, Carbohydrate 18.9, Fiber 1.7, Sugar 1.2, Protein 7.1
BLACK RASPBERRY GLAZED CHICKEN WITH WILD RICE STUFFING
This recipe came from my old boss' wife many years ago. She was a great cook, and this recipe is a testament to her skills. This is very elegant looking! This is perfect for a Valentine's Day dinner.
Provided by Charmie777
Categories Chicken Breast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt, paprika and garlic powder. Set aside.
- Prepare rice according to package directions, substituting broth for water.
- Toss rice with almonds. Set aside.
- Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
- Place some rice on one breast,.
- Roll and secure with toothpicks.
- Dust with flour.
- Repeat with remaining breasts.
- Melt butter in 9x13 pan and roll breasts in butter.
- Bake 40 minutes at 325º.
- Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
- Serve with additional rice, if desired.
Nutrition Facts : Calories 440.3, Fat 18.4, SaturatedFat 8.3, Cholesterol 106, Sodium 432.4, Carbohydrate 40.6, Fiber 1.4, Sugar 29.2, Protein 28.9
GRAPES AND WILD RICE STUFFING
This stuffing recipe starts with a nutty combination of brown and wild rice. Onion and celery provide a contrast in flavour and texture, as do whole or halved California grapes, which also add a lively colour pop and extra juiciness.
Provided by maryjjohnson34
Categories Grapes
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.
- Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350⁰F for 20 minutes or until thoroughly heated.
- Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.
Nutrition Facts : Calories 243.4, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 31.6, Carbohydrate 48.6, Fiber 3.2, Sugar 13.2, Protein 5.6
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