| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Side dishes |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Wild rice |
| 1 |
|
Granny Smith apple peeled and finely diced |
| 1 |
ts |
Lemon juice |
| 2 |
|
Ears corn (1 cup kernels) |
| 1 1/2 |
tb |
Olive oil |
| 1 |
lg |
Onion(s) finely chopped (1 cup) |
| 3 |
|
Stalks celery finely chopped |
| 3 |
|
Garlic clove(s) minced (1 tbs) |
| 4 |
c |
(to 5 cups) chicken stock (approx) |
| 1 |
sm |
Green bell pepper, cored seeded, cut in 1/2" dice |
| 1 |
sm |
Red bell pepper, cored seeded, cut in 1/2" dice |
| 1 |
sm |
Yellow bell pepper, cored seeded, cut in 1/2" dice |
| 2 |
tb |
Fresh herbs finely chopped (sage, thyme, basil, oregano parsley, chives) |
| 2 |
tb |
Grated Parmesan cheese (opt) |
|
|
Salt and pepper |
INSTRUCTIONS
Rinse the rice in a strainer with cold water and drain. Soak the rice in
cold water to cover for at least 4 hours. Drain again.
Toss the apple pieces with the lemon juice to prevent browning. If using
fresh corn, cut the kernels off the cobs.
Heat the oil in a large, heavy saucepan. Add the onion, celery, and garlic,
and cook over medium heat for 3-4 minutes, or until soft but not brown.
Stir in the rice and 4 cups water and bring to a boil. Reduce the heat and
simmer for 20 minutes.
Stir in the peppers, apple, and corn, and continue simmering, uncovered,
for 10 minutes, or until the rice is tender but not too soft. If the rice
begins to dry out, add more water. If the rice is too wet, increase the
heat to high to evaporate the excess water.
Just before serving, stir in the herbs, cheese, salt and pepper. The
stuffing should be highly seasoned.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 10, 1998
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