Apricot Wild Rice Stuffing

Apricot Wild Rice Stuffing
Ingredients :
2 cups wild rice
2 cups chicken stock
2 cups water
1/2 teaspoon salt
2 Tablespoons Wild Mushroom & Sage Infused Oil
1/2 cup chopped pecans
3/4 cup chopped dried apricots
2 stalks celery, chopped well
2 carrots, shredded
1 yellow onion, diced
1 Tablespoon fresh thyme, chopped
1 Tablespoon fresh sage, chopped
1/4 cup fresh parsley, chopped
Garnish with a drizzle of black Truffle Oil
In a medium saucepan over medium heat combine the rice, stock, 1/4 tsp salt and 2 cups water and bring to a boil. Reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes. If all the liquid isn't absorbed don't worry about it, as long as the rice is done.

Meanwhile preheat a saucepan and add wild mushroom & sage infused oil and the apricots, celery, carrots, onions, and nuts and sauté till onions are translucent, then add the fresh thyme, sage and parsley to pan and sauté for 2 more minutes. Then add to the rice mixture and taste and add remaining slat if you want and pepper to taste.

Stuff bird or place in a buttered casserole dish and bake at 350 degrees F for 30 minutes. Garnish with Black Truffle Oil as serving.
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