Wild rice stuffing for salmon
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Wild rice |
| 3 | tablespoons | Butter |
| 1 | large | Onion, chopped |
| 4 | eaches | Stalks celery, chopped |
| ½ | cup | Red bell pepper, chopped |
| ½ | pounds | Mushrooms, sliced |
| 1½ | cup | Croutons |
| ½ | cup | Pecans, toasted |
| 3 | eaches | Tbps sherry |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Fresh (or 1 tsp dried) thyme |
| 1 | tablespoon | Chopped fresh (or 1 tsp dried) basil |
| Salt and pepper to taste | ||
Directions
Put rice in 2½ cups boiling water, simmer 30 - 40 minutes.
Melt butter in saucepan, Saute onion, mushrooms, celery, red pepper until tender. Add croutons, and wild rice.
Combine the rest of ingredients and add to the above.
Fill salmon cavity and bake as directed. Source: Official Expo 86 Cookbook
Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 50mn Cholesterol per serving: Marks:
Submitted By LESLIE GRATTON On 07-09-95
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