Herbed rice-and-wheat stuffing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ¾ | cup | White wine or broth |
| ½ | cup | Minced onion |
| ½ | cup | Minced celery |
| 3 | cups | Cooked wild rice |
| 1 | cup | Cubed whole-wheat bread |
| ½ | cup | Currants or raisins |
| ½ | cup | Minced fresh parsley |
| 2 | tablespoons | Dried chives |
| ½ | teaspoon | Dried sage |
| ½ | teaspoon | Dried thyme |
Directions
Heat oil and wine in large skillet over nedium-high heat until simmering.
Add onion, stirring to coat with liquid. Saute 5 minutes, stirring frequently. Add celery and cook 3 minutes Remove from heat.
Stir in cooked wild rice. bread cubes, currants, parsley, chives, sage and thyme. Heat through before serving. Makes 6 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
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