Wild Rice, Walnut and Cherry Stuffing

Copied from a library book, I think. Here for safekeeping. This would make a comfortable company-worthy side dish for Cornish Game Hens with rz. # 33186 Cumberland Glaze.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 8  ounces wild rice
• 8  ounces brown rice
• 5  cups  beef consomme
• 1  cup marsala wine, divided into two 1/2 cups
• 1  cup  toasted chopped back walnuts
• 1  cup  dried sour cherries
• 1  cup  finely chopped whole scallion
• 1  cup flat leaf parsley
•  freshly cracked black pepper
•  fresh parsley sprigs and grated  orange rind (to garnish)

Directions

1. Rinse combined rices in a fine mesh seive.
2. Soak cherries in 1/2 cup Marsala until plumped.
3. Combine in a Dutch oven: both rices, the consomme, and the other 1/2 cup Marsala. Boil, partially covered. Reduce heat, cook 45 minutes until rice is tender; add extra broth if needed.
4. Stir in nuts, cherries, soaking liquid and scallion. Fold in parsley and salt. Heat through and serve immediately, garnished with parsley and orange peel curls.