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Apparently lots of you make stuffing with rice. To simplify, there are
many recipes online. You can also search under rice and sausage casserole as
well as stuffing. Here are 3 samples that were sent to me. Thanks all!!
Prepare 1 cup of Lundberg's Country Wild Rice according to their
directions.
In the meantime,
Brown 1 pound of Jimmy Dean Sausage with Sage. Remove from saute pan.
Saute 1 large onion, sliced thin (quarter the slices)
Saute 8 oz, of sliced mushrooms
You might have to add extra butter to sausage drippings for the saute-ing.
I like to deglaze the saute pan of onion and mushrooms with a splash of
Lea & Perrins Worcestershire Sauce.
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Italian Sausage Rice Stuffing
2 lg. onions, finely chopped
1 c. butter, divided (less if stuffing a bird as it will be too
greasy)
2 tbsp. olive oil
6 c. strong chicken broth
3 c. long grain rice
2 c. finely chopped celery
1 lb. bulk Italian sausage*
1 c. chopped lightly toasted pine nuts (I use them whole)
Salt, pepper
*Or 1 pound Italian sausage, casings removed.
In a saucepan with a tight fitting lid, saute onions with 1/2 cup of
butter and olive oil until soft. Add rice and sauté for a couple of minutes.
Heat chicken broth and add it to the onions and rice.
Bring mixture to a boil and then bake it in a moderate oven, 350 degrees
for 18 to 20 minutes, or until stock is absorbed. (I put it in a rice
cooker.)
In a skillet, saute, celery in remaining 1/2 cup of butter until soft.
Add the Italian sausage and break up while browning.
Combine the rice mixture with the sausage. Add the toasted pine nuts,
salt, and pepper. Mix well. Let the stuffing cool completely. Stuff a turkey, a
goose, may be used with chicken or any wild game, or cook it outside the
bird in a 350 deg. oven to an internal temp of 165 deg.
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WILD RICE with APPLES and CRANBERRY STUFFING
1/4 cup DF margarine
1 onion, chopped
1 garlic clove, minced
3-1/3 cups GF chicken broth
1 cup wild rice
1 cup long grain brown rice
1/2 cup dried apples, minced
1/2 cup dried cranberries
3/4 cup hazelnuts, toasted, husked and coarsly chopped [almonds or walnuts]
1/4 cup fresh parsley, chopped
1 Tablespoon fresh thyme
1/2 cup green onions, chopped
Salt and pepper
Preheat oven to 350 degrees F.
In a large heavy saucepan melt butter over medium-high heat. Add onions
and saute just until softened. Add garlic and saute one minute. Add chicken
broth and bring to a boil. Add wild rice and reduce heat to a simmer; cover
and cook for 30 minutes. Add brown rice; cover and cook for 30 minutes
more. Stir in cranberries, apples, parsley and thyme. Cover and cook 5 minutes
longer. Stir in hazelnuts and scallions; season with salt and pepper.
Butter a 15"x10"x2" glass baking dish and transfer stuffing to dish. Cover
with foil and bake for 40 minutes before ready to serve.
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