Yield: 5 cups
|1 cup||Wild rice|
|3 cups||Giblet stock; or water|
|2 tablespoons||Green onions; chopped|
|2 tablespoons||Green pepper; chopped|
|½ cup||Celery; chopped|
|½ cup||Mushrooms; sliced|
|½ cup||Almonds; chopped|
|¼ cup||Tomato paste|
|1 teaspoon||Fresh sage OR|
|¼ teaspoon||Dried sage|
|1 dash||Garlic powder|
Wash rice. Bring stock to a boil and add salt and rice. Simmer about 30 min or until rice is tender but not mushy. Drain off excess liquid. Melt butter in a skillet and saute onions, peppers, celery, mushrooms and almonds. Add the hot, drained rice, tomato paste, and seasonings and mix.
Use as stuffing for wild game or poultry or bake separately and serve with game.
Giblets may be chopped and added to the dressing.
From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4
Posted by: Jim Weller
Submitted By JIM WELLER On 09-24-95