Wild Rice Stuffing with Grapes & Hazelnuts
Thyme-seasoned wild rice stuffing with a variety of ingredients and seasonings, including bacon, toasted hazelnuts and seedless grapes.
2 (28-ounce) cans low-sodium chicken broth
1 cup wild rice
4 slices bacon, diced 1/4-inch
1 tablespoon butter, unsalted
1 medium onion (1 1/2 cups chopped), diced 1/4-inch
2 stalks (3/4 cup chopped) celery, diced 1/4-inch
1 1/2 cups button mushrooms, sliced
2 cloves fresh garlic, minced
1 teaspoon fresh thyme, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
1 cup hazelnuts, toasted and coarsely chopped
1 1/2 cups California seedless grapes, picked from stem and rinsed
- In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan, and reduce heat to low. Let simmer for one hour, until rice is tender and has “popped” open.
- Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8 to 10 minutes.
- Add butter to bacon pan, then add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5 to 7 minutes, until onions are translucent.
- Remove from heat and fold in parsley, hazelnuts and grapes.
- Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
Makes 6 1/4 cups.
- Stuffing may be used to fill turkey, game hens, chicken or whatever you choose.
- Stuffing may also be baked separately in a casserole dish covered with foil. Bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes until hot throughout. If you make ahead and refrigerate, baking time will be 30 to 40 minutes until hot
- To toast hazelnuts, place in 350°F (175°C) oven for 9 to 12 minutes. Rub in a clean dishtowel to remove skins.
Recipe provided courtesy of California Table Grape Commission.