| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Meats, Grains |
Canadian |
Vegetables, Main dish, Rice, Fruits |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1 |
|
Granny Smith apple, peeled, cored, chopped |
| 1 |
lg |
Celery stalk, diced |
| 1 |
md |
Carrot, diced |
| 1 |
sm |
Onion, diced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Thyme, dried |
| 2 |
cn |
Chicken broth, (14oz. cans) |
| 4 |
oz |
Wild rice |
| 1 |
c |
Parboiled white rice |
| 1 |
lb |
Chestnuts |
INSTRUCTIONS
This stuffing is particularly good for a goose.
In a 3 quart saucepan, melt 1 Tbsp butter, add apple pieces and cook until
softened. Witha slotted spoon, remove the cooked apple to a small bowl and
set aside. Add 1 Tbsp butter to the same saucepan; melt butter and add
celery, carrot, onion, salt, pepper, and thyme. Cook until vegetables are
tendercrisp and golden. Stir in chicken broth and wild rice, Heat to
boiling over high heat. Reduce heat to low and simmer, covered, for 35
minutes. Stir in the parboiled rice and bring back to a boil. Reduce heat
to low again and simmer 25 minutes or until all liquid is absorbed the
rices are tender.
While rice is cooking, prepare the chestnuts. Cook chestnuts in a 4 quart
saucepan in water to cover. Bring water to a boil and reduce heat to
medium; cook for 10 minutes. Remove the chestnuts to a chopping board, cut
in half and scrape out the meat. When rice is cooked, stir in the cooked
apple and chestnut meat.
From: The Canadian Heritage Cookbook, by Edna McCann Typed by: Bob White
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
10, 99
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