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CURRIED WILD RICE and RAISIN STUFFING Recipe

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This recipe for CURRIED WILD RICE and RAISIN STUFFING, by , is from NATURE'S BEST - CHASE'S VINEYARD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharron Schepkowski

Category:
Category:

Ingredients:  
Ingredients:  
30 ml butter........................................................................2tbsp
330 ml onions chopped (2)...............................................11/2 c.
30 ml minced fresh ginger..................................................2 tbsp.
2 large cloves garlic, minced..............................................2
15 ml curry powder.............................................................1tbsp
1ml cayenne pepper...........................................................1/4 tsp
375 ml long-grain white rice................................................1 1/2 c.
250 ml wild rice...................................................................1c
1.5L chicken broth...............................................................6c.
250 ml golden raisins..........................................................1 c.
1 finely grated peel and juice of 1 lemon.............................1
22 ml fresh mint, chopped or (1 tsp dried)...........................1 1/2 tbsp.

This stuffing cooked beside the turkey, chicken, or fish, rather than inside, offers a much lower fat accompaniment to your meal.

Directions:
Directions:
©CURRIED WILD RICE and RAISIN STUFFING

Melt butter in large skillet, add onions, ginger, and garlic. Saute until softened.

Sprinkle with curry and cayenne; stir in white rice and wild rice until glazed.

Stir in broth and bring to a boil; Cover and reduce heat to simmer. Cook over low heat for 30-35 minutes until rice is tender, but very creamy.

Stir in raisins and lemon peel and juice. Sprinkle with mint.

Spoon stuffing into a 2L (8cups) casserole dish with tight fitting lid. Refrigerate until ready to bake near the end of the turkey's (or other meat) roasting time.

Bake stuffing alongside the turkey during the final 45 minutes of roasting, 180 degrees C (350 degrees).

Number Of Servings:
Number Of Servings:
Makes 2L (8 cups)
Preparation Time:
Preparation Time:
45minutes
Personal Notes:
Personal Notes:
This stuffing can be served with other Poultry, and fish; remember to cook separate, lay beside meat and cook in the last 45 minutes cooking time.

 

 

 

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