MEMBER RECIPE
Grape and Wild Rice Stuffing Recipe
By karenleslie
Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the rest. Not just for holiday meals, this is a wonderful accompaniment to any tofu, poultry or fish dish, too.
INGREDIENTS
- 1/4 cup butter
- 1 large onion, chopped
- 1 clove garlic, minced
- 6 1/2 cups vegetable broth
- 2 cups wild rice
- 2 cups long grain rice
- 3 cups fresh Chilean red and green grapes, cut in half
- 1/2 cup chopped fresh parsley
- 1 1/2 cups toasted pecans, roughly chopped
INSTRUCTIONS
- In large saucepan, melt butter. Sauté onions and garlic. Add broth and bring to a boil. Stir in wild rice. Reduce heat to a simmer, cover and cook 30 minutes.
- Stir in long grain rice; cover and simmer another 20 to 30 minutes until rice is tender and liquid is absorbed.
- Remove from heat, stir in grapes, parsley, pecans, and salt and pepper to taste. Serve stuffing warm as a side dish.
Member recipes are not tested by the CHOW food team.
