Recipe by the80srule
This is a recipe from a 1987 issue of Better Homes & Gardens, from a Tyson chicken ad. It's meant to be stuffing for cornish game hens but because I don't eat meat and poultry, this serves as a nice vegetarian side dish (non-vegans can use butter for a richer flavor.) This would be great for Thanksgiving, Christmas, or any other feast. I don't normally keep storebought wild rice on hand so I used 1/3 cup each brown rice, black rice, and long-grain yellow rice. The ingredients were listed in the ad but no actual instructions were...so my instructions pretty much work, I had to add the extra 2 TB oil for cooking the onion; it wasn't originally listed. I chose those two oils based on what was on hand and what I thought would have the most interesting flavors.
Top Review by magpie diner
Nice dish! This was easy to prepare and looked very nice on our Easter table. I didn't find much of the water evaporated when cooking the wild rice, so I had to drain it. Next time I would probably use less water and maybe use stock. The ingredients in this are great, I just found the seasoning was a little too mild for our tastes...I added some thyme, S&P and that was just the boost it needed for us. I'd be tempted to add garlic next time too. Thanks 80's - I rarely use wild rice so I enjoyed this. Made for Veg*n Swap Apr10.
- 236.59 ml wild rice
- 29.58 ml sunflower oil (any oil of your choice works(for cooking the rice)
- 1 celery heart, minced (with leaves still on)
- 1 small white onion, finely chopped
- 29.58 ml olive oil (any oil of your choice works(for sauteeing the onion)
- 59.14 ml chopped walnuts
- 2 mcintosh apples, cored and chopped
- 29.58 ml port wine
- 4.92 ml dried parsley
Directions See How It's Made
- Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture.
- While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes.
- Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too.
- In a small bowl, combine the port and parsley.
- Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix.,
- Pour on the port and parsley mixture, and blend well.
- Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes.
- Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing.