Food & Drink - - RECIPES -

This wild and long-grain rice dish is a de­li­cious al­ter­na­tive to the tra­di­tional bread stuff­ing. If be­ing used to stuff a turkey, this will be ideal for an 8- to 10-lb (3.63- to 4.54-kg) turkey. Com­bin­ing rices makes for a unique hol­i­day recipe that can also be served as a side dish. The cran­ber­ries pro­vide a burst of sweet­ness and the pine nuts give it crunch­i­ness. You can find pack­ages of wild and long-grain rice al­ready blended at your lo­cal gro­cer’s as both cook at the same rate.

4 tbsp (60 mL) un­salted but­ter, di­vided 2 medium shal­lots, thinly sliced

⅓ cup (80 mL) pine nuts

4 oz (115 g) stemmed shi­itake mush­rooms, about 1½ cups (375 mL)

1 tbsp (15 mL) fresh rose­mary, finely chopped 1 tbsp (15 mL) fresh thyme leaves

Salt and freshly ground pep­per

4 cups (1 L) veg­etable broth

2 cups (500 mL) long-grain and wild rice blend 1 cup (250 mL) cran­ber­ries, fresh or frozen 1 tsp (5 mL) salt

½ tsp (2 mL) freshly ground pep­per

1 Melt 2 tbsp (30 mL) but­ter over medium heat in a large pot. Add shal­lots and sauté for 10 min­utes un­til caramelized and slightly crispy. Add pine nuts and sauté for an ad­di­tional 2 min­utes un­til they are slightly golden. Trans­fer to medium bowl.

2 Melt re­main­ing 2 tbsp (30 mL) of but­ter over medium heat. Add mush­rooms, rose­mary and thyme and sauté for 2 min­utes un­til mush­rooms are soft, golden and fra­grant. Trans­fer mush­rooms to bowl with shal­lots and sea­son with salt and freshly ground pep­per.

3 In the same pot, add broth and bring to a boil. Mix in rice and re­duce heat to sim­mer; cover and cook for 15 min­utes un­til rice is ten- der and liq­uid is al­most ab­sorbed. Stir in cran­ber­ries and mush­room mix. Cover and sim­mer for 5 min­utes un­til liq­uid is ab­sorbed. Turn off burner and keep cov­ered for 10 min­utes. Sea­son with salt and freshly ground pep­per, fluff rice with fork and serve. As a turkey stuff­ing, spoon stuff­ing into turkey cav­ity just be­fore roast­ing. If there is ex­cess stuff­ing, place in a small bak­ing dish, cover, and heat in oven just be­fore serv­ing. Serves 6 to 8


Louis Jadot Chardon­nay Bour­gogne VIN­TAGES ES­SEN­TIALS 933077 $25.95

Mer Soleil Re­serve Chardon­nay VIN­TAGES ES­SEN­TIALS 958975 $34.95

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