Several readers have asked for my wild rice stuffing recipe. I routinely make this dish for Thanksgiving and absolutely stinkin' love it.
It's been so many years that I may have it wrong, but I believe originally I got this recipe from a Martha Stewart cookbook my mother used to have. At any rate, here's what I wrote down:
In case you can't read my chicken scratch, here's the translation:
• 2 small onions, finely diced
• 2 carrots, diced (I use canned carrots since they're already soft)
• 4 T butter or margarine
• 1 spring thyme (I usually add about 1 tablespoon dried thyme)
• 1 bay leaf (I invariably skip this ingredient)
• 2 cups wild rice (or a blend of wild and white rice; I use half wild, half white)
• 3-3.5 cups boiling water
Directions: Sauté vegetables in butter until soft. Add herbs, rice, and boiling water. Cook about 30 minutes, stirring occasionally. (My original recipe calls for excess water to be drained off, but I never have that issue since I use a white rice/wild rice blend; it's probably necessary if only wild rice is used.)
Enjoy!
Thanks! I am going to try very soon, but I'm sure it's delicious.
ReplyDeleteThank you so much for that recipe.
ReplyDeleteLooking at your pics I can also envision this becoming a soup, perhaps with chicken or duck, shrimp, and coneca (sp?) sausage.
Expecting bad news from the doc about blood sugar in spite of being painfully good especially over the holidays. But I love wild rice. If he ever allows me grain leeway that will be my grain of choice. Technically I don't think it even is a grain.
I really want that stuffing but sometimes you have to figure ways to keto things up somewhat to get to have them, hence the meat and possibly more veggies. Technically it still won't be keto, but will give me a serving with reduced wild rice. Now to Google it all with my fingers crossed!
I love anything with wild rice in it!
ReplyDeleteThank you so much!
ReplyDeleteThank you for sharing! I host a dinner on Christmas and I make traditional stuffing for the family, but I am gluten free myself so I just don’t eat it. Oh, how I miss stuffing... I am going to try this as a welcome addition of something I can eat!! I think the other members of my fam will enjoy it as well.
ReplyDeleteI have a giant bowl of cranberry orange jellied sauce leftover that my sister made. I'd rather can it than toss it. However, I don't know how to can it from the cold fridge. Thoughts?
ReplyDeleteI suggest you heat the sauce to boiling, then ladle the sauce into clean jars and process in a water bath for 15 minutes. After the 15 minutes is done, turn off the heat and let the jars sit in the hot water for another 5 minutes, then remove. Let the jars cool for 12 hours before checking the seals. Hope this helps!
Delete- Patrice
Thank you for the recipe! Sounds wonderful. I have (and make) my mother's recipe of Wild Rice Stuffing but it includes cornbread. So I suppose you would call it a cornbread stuffing with wild rice.
ReplyDeleteWill you post that recipe? It sounds delicious.
Delete- Patrice
Of course! I've enjoyed all you do here here so I'd be happy to.
ReplyDelete____________________
Mama's Wild Rice Dressing
"Keep in mind I have never measured any of these ingredients in my days of cooking. You might have to adjust."
6 cups finely crushed cornbread.
3 cups cooked wild rice
1 cup celery, small cut
1 cup med onion, cut small
1 cup bell pepper, small cut
Saute celery, onion, and bell pepper. Add to cornbread and rice.
"If you don't want giblets, I have listed an alternative below."
Approx. 2 lbs chicken giblets. Clean and boil with 1 rib [stalk] celery and one cut up onion and seasonings. "This takes a while so I do this the day before I need them. Keep the broth."
Thinly slice giblets and add 2/3 to the cornbread mixture. Save the rest for gravy.
Stir well.
Add chicken broth, (from giblets) slowly until mixture is moist but not soupy. Put into appropriate size baking dish/pan that has been PAMed.
Cover with foil and bake at 350 deg until hot.
"OK. You are crazy and do not want giblets!!!
Make three cups chicken broth with brouillon [sic] cubes. Save excess broth for gravy."
Gravy
Make roux gravy. Used saved broth for liquid. You might have to add some water. If you're an o.k. giblet person---put the remainder of the giblets in the gravy.
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Typed here just as she typed the recipe. I'm not a giblet person so I leave those out. She was cajun through and through, and the recipe came from her mother. I've found a 10" skillet of cornbread works fine and this doubles great if there is a crowd. I hope yall enjoy it as much as we have.
~Kurt
This is very similar to our family's dressing without the wild rice or bell peppers. So I think adding wild rice would be great. I add a diced zuchinni to the saute but my family didn't use to do that.
DeleteWe soak ours overnight and it soaks up extra juice. Then we beat a couple eggs and add them to the mixture when it's ready to bake, uncovered, until it's set and brown on top.
I think I'll try it by this new recipe! It sounds really good with wild rice.
Should have said " soak it overnight in the fridge" .
DeletePatrice I have a daughter that thinks onions are odious poison. Can I sub another ingredient (recommend?) or just omit them?
ReplyDeleteI omit the celery (since I hate it), so I think omitting the onions would be fine.
Delete- Patrice