Herbed rice-and-wheat stuffing

Yield: 6 Servings

Measure 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

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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