Monday, 30 September 2013

Grapes and Wild Rice Stuffing

Grapes and Wild Rice Stuffing

Grapes and Wild Rice Stuffing
Recipe by Martin Bracker

Ingredients: Makes about 4 cups
2 cups vegetable broth
½ cup water
½ cup brown rice
½ cup wild rice
1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
½ cup diced apple
1 teaspoon minced fresh sage
¼  teaspoon pepper
2 cups seedless red grapes salt, to taste

In a pot, bring broth and water to a boil. Add brown and wild rice. Bring to a boil again then reduce heat, cover and simmer for 45 to 55 minutes or until rice is tender and the liquid is absorbed.

Meanwhile, preheat oven to 350oF

Meat butter in large skillet or wok. Sauté onion, celery and apple. And sage and pepper. Stir in prepared rice and grapes. Mix well. Adjust seasoning with salt if necessary.

Spoon rice mixture into a 1 ½ quart baking dish. Cover and bake in the preheated oven for 20 minutes or until thoroughly heated. 

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