Yield: 4 servings
½ c Wild Rice, uncooked 1 c Water ¼ c Raisins, dark or golden 5 Green Onions (scallions), chopped 1 tb Vegetable Oil ½ c Celery ~or- Fennel Bulb, chopped 1 c Cranberries, fresh or frozen 1 ts Orange Rind, grated ½ t Dried Thyme Put the wild rice in a saucepan. Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice. Stuff into two Cornish hens or a 3-pound chicken, or use with turkey breast. Bake in a 350-degree oven for 1 hour, or until the poultry is done.
~End Recipe Export- "Then to the spicy nut-brown ale." - Milton ___ Blue Wave/QWK v2.12
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