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Wild and Brown Rice Stuffed Capons Recipe

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This recipe for Wild and Brown Rice Stuffed Capons is from The 2nd Baumann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 capons
salt, onion powder, garlic powder, and paprika for sprinkling
1/2 c. duck sauce
1/2 c. french fried onions

Stuffing:
2 T. olive oil
1 small onion, diced
2 cloves garlic, crushed
1 c. gourmet blend of wild and brown rice
2 c. boiling water
1 env. noodle soup mix (4 oz.)
Directions:
Directions:
In a frying pan, heat oil over medium flame. Add diced onions and saute for 10 min. Add crushed garlic and cook another 2 minutes.
Add rice, boiling water, and noodle soup mix. Stir and heat to boiling. Cover and lower heat to a simmer. Allow to simmer for 50 minutes. Turn off flame and allow to sit another 10 minutes. Allow to cool.
Place 1 T. rice mixture in the center of each capon.
Fold capon tightly around the mixture and place in a 9x13 pan. Season capons with salt, onion powder, garlic powder, and paprika. Pour the duck sauce over the capons and spread evenly to coat. Sprinkle french-fried onions on top. Cover and bake at 350 for 2 hours.
Number Of Servings:
Number Of Servings:
8

 

 

 

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