Wild Rice Stuffing with Pine Nuts |
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Prep Time: 40 Minutes Cook Time: 65 Minutes |
Ready In: 105 Minutes Servings: 6 |
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The technique: Who says stuffing has to be made with bread? Rice-based dressings are a good way to mix up the Thanksgiving lineup. Keep in mind that wild rice from different sources cooks at different rates. Check the package to get an idea of how long the wild rice should cook. The goal is tender rice that still retains its structure. The payoff: The nutty, hearty texture of wild rice is fantastic with the turkey and all the trimmings. Plus, it's an indigenous American ingredient. A mix of wild rice and white rice is amped up with Middle Eastern flavors in this satisfying stuffing. Ingredients:
1/4 cup olive oil |
1 1/2 teaspoons ground cumin |
1 large onion, chopped (about 2 1/2 cups) |
6 large garlic cloves, minced |
1 tablespoon tomato paste |
2 tablespoons chopped fresh thyme |
1 1/4 teaspoons freshly ground black pepper |
1 1/4 teaspoons coarse kosher salt |
1/2 teaspoon dried mint |
1 cup wild rice |
2 3/4 cups low-salt chicken broth |
1 cup long-grain white rice |
1 1/2 tablespoons fresh lemon juice |
1/4 cup minced fresh italian parsley |
1/3 cup pine nuts, toasted |
Directions:
1. Heat oil in large pot over medium-high heat. Add cumin; stir until toasted and fragrant, about 15 seconds. Add onion and garlic; sauté until tender, about 5 minutes. Stir in tomato paste. Stir in thyme, pepper, coarse salt, and mint. Add wild rice; stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low; cover and simmer until wild rice is almost tender, about 40 minutes.
2. Mix white rice into wild rice; cover and simmer until most of liquid is absorbed and all rice is tender, about 20 minutes. Stir in lemon juice; cover and continue to simmer until liquid is absorbed and all rice is tender, about 5 minutes. Remove from heat. Stir in parsley, then pine nuts; serve.
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