Fruited Wild Rice Stuffing Recipe

Ingredients:

1/2 c of chopped pecans
1 Tablespoon of vinegar (balsamic)
1/4 c of orange-flavored juice
1 c of breadcrumbs
1/4 teaspoon of rosemary
1/4 teaspoon of cloves
1/4 teaspoon of cardamom
1/2 teaspoon of cinnamon
1/2 c of fresh chunked apples
1/2 c of cranberries (fresh)
1 c of sliced orange wedges
1 celery rib; minced
1/2 c of melted butter
1 c of Lunderburg-Gourmet Brown-rice blend
1/2 c of wild-rice
1/2 c of raisins
1/4 c of cognac

Instructions:

Boil cognac & raisins together. Remove it from the heat then sit about 30 mins. You add wild-rice to two c of salted boiling water then reduce the heat & simmer w/ cover for 50-60 mins.

Add 2 c of boiled water to brown-rice in separate pan. Heat ’til boiling then reduce the heat & simmer w/ cover for approximately 45 mins.

Have butter melted in saucepan then saute the shallots slightly together w/ celery. You add the spices, pranges, apples & cranberries then allow it to cook about 3 mins then add the crumbs.

Combine vinegar & orange-flavored juice. Toss into nuts, raisins & nuts. Have it baked in casserole-dish w/ cover about 50 mins in three hundred twenty-five degrees Fahrenheit oven. Ten minutes before cooking is done, remove cover.

>> Fruited Wild Rice Stuffing Recipe