Mixed Mushroom Stuffing With Rice, Raisins And Apples

Recipe Ingredients

1/2 cup	80g / 2.8oz	Wild rice
1/2 cup	80g / 2.8oz	Long-grain white rice
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped peeled carrot
1/2 cup	73g / 2.6oz	Chopped peeled parsnip
1 lb	454g / 16oz	Assorted wild mushrooms - chopped
		= (such as crimini, portobello and
		Stemmed shiitake)
1 cup	146g / 5.1oz	Chopped peeled apple
1/4 cup	40g / 1.4oz	Raisins
1		Cinnamon stick
1 1/2 teaspoons	7.5ml	Grated orange peel
2/3 cup	157ml	Unsweetened apple juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; saute until tender, about 8 minutes. Add mushrooms; saute until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; saute 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- by 8- by 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350 degree oven about 25 minutes.)

This recipe yields 6 servings.

Source:
Bon Appetit, November 1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.