Wild Rice Stuffing with Grapes and Hazelnuts
2 cans chicken broth, low sodium
1 cup wild rice (250 mL)
4 slices bacon, diced
1 tbsp butter, unsalted (15 mL)
1 1/2 cups diced onion (375 mL)
3/4 cup diced celery (175 mL)
1 1/2 cups sliced button mushrooms (375 mL)
2 cloves fresh minced garlic
1 tsp fresh minced thyme (5 mL)
1/4 tsp salt (1 mL)
1/4 tsp ground black pepper (1 mL)
2 tbsp fresh chopped parsley (25 mL)
1 cup hazelnuts, toasted and coarsely chopped (250 mL)
1 1/2 cups California red or green grapes (375 mL)
1. 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.
2. Meanwhile, cook bacon in fry pan over medium heat until almost crisp, about 8-10 minutes.
3. Add butter to bacon pan, and then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent.
4. Remove from heat and fold in parsley, hazelnuts and grapes.
5. Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
6. 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 at 350°F (180°C) degrees for 20-30 minutes until hot throughout.
Notes: If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.
To toast hazelnuts, place in 350°F (180°C) degree oven for 9-12 minutes. Rub in a clean dishtowel to remove skins.
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