Wild rice holiday dressing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked wild rice |
| Water; optional | ||
| 2¾ | cup | Chicken broth |
| ¾ | cup | Dry white wine or water |
| ½ | cup | Uncooked long-grain rice |
| 1 | cup | Chopped shallots |
| 1 | cup | Chopped celery |
| 2 | tablespoons | Finely chopped fresh ginger |
| 2 | tablespoons | Butter or margarine |
| 3 | cups | Seedless grapes; halved |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Minced parsley |
| 3 | tablespoons | Toasted almonds |
Directions
If you prefer wild rice that is not as chewy, soak wild rice in water to cover 2 hours or longer. Drain well. Bring broth and wine to boil; add long-grain and wild rice. Return to a boil, reduce heat, cover and simmer 35 to 45 minutes. Preheat oven to 350 degrees. Saute shallots, celery and ginger in butter until crisp-tender. Add cooked rice and grapes; mix well.
Season with salt and pepper. Place mixture in buttered 2½-quart covered baking dish. Bake, covered, for 25 to 30 minutes or until thoroughly heated. Garnish with parsley and almonds. Yield: 8 to 10 servings.
Quick tip: If you are in a hurry, prepare 2 (10-ounce) packages quick white and wild-rice mix according to package directions; substitute for broth, wine, long-grain and wild rice. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Recipe from the California Table Grape Commission Formatted for MasterCook by Susan Wolfe - swolfe1@...
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