Wild Rice, Walnut and Cherry Stuffing

Name: Wild Rice, Walnut and Cherry Stuffing
Prep time: 1 h
Total time: 1 h
Yield: 4-6 serving(s)
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)

Submitted by Cecily Parsley

"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."

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Ready In:: 1hr
Ingredients:: 10
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

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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RECIPE SUBMITTED BY

Cecily Parsley

Canada

<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p> 8728230"

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