Mandarin Wild Rice Stuffing
Source of Recipe
Karlette 2011
List of Ingredients
Mandarin Wild Rice Stuffing
250 ml uncooked long grain rice 1 cup
250 ml uncooked wild rice 1 cup
125 ml butter 1/2 cup
250 g fresh mushrooms, sliced 1/4 lb
1 medium onion, finely chopped 1
2 cans mandarin orange segments, drained 2
25 ml orange rind, grated 2 tbsp
- salt & pepper to taste -
Recipe
Cook long grain rice and wild rice separately, according to package directions.
In a large skillet over medium-low heat; melt 1/4 cup (50 ml) butter.
Add mushrooms, onion and saute.
Remove from skillet.
Add remaining 1/4 cup (50 ml) butter and melt.
In a large bowl; mix together cooked rices.
Pour melted butter over rices, mix well.
Add onion, mushrooms, orange segments, orange rind; mix gently.
Season to taste.
Stuff turkey just before roasting.
Extra stuffing may be wrapped in foil or placed in a covered casserole and baked in oven at 350 F (180 C) for 35 to 40 minutes or until heated through.
For best results; when preparing wild rice: for 3 cups (750 ml) cooked rice, combine 2/3 cup (150 ml) well washed wild rice, 2 cups (500 ml) cold water and 3/4 teaspoon (3 ml) salt in a heavy saucepan with tight fitting lid.
Cover; bring to a full boil over medium heat, then immediately reduce heat.
Simmer for 45 to 60 minutes or until most of the kernels have burst, but are still fairly chewy.
To hasten cooking time, wash rice, drain well.
Cover rice with fresh water.
Let soak for several hours or overnight.
Cook rice in soaking water in same proportions as above.
Soaking will shorten cooking time by approximately 20 to 30 minutes.
Serves 12
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