Wild Rice, Walnut and Cherry Stuffing
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“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.”
Wild Rice, Walnut and Cherry Stuffing
0 recipe photos
READY IN:1hr |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 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
- Rinse combined rices in a fine mesh seive.
- Soak cherries in 1/2 cup Marsala until plumped.
- 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.
- 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.
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Wild Rice, Walnut and Cherry Stuffing