Wednesday, December 2, 2009

Wild Rice Stuffing (Gluten Free)

Bryan's dad has been trying to cut gluten out of his diet, so I contacted a lady who lives in this area to help me out with some gluten free recipes. They were delicious! Hope you enjoy. Mindi

Wild Rice Stuffing
It’s best to prepare this the night before you will use it.

1 large onion
4 carrots
4 stalks celery
2 cups wild rice

3 Tbsp. olive oil

7 cups chicken stock, or half stock and half water

3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves

Salt and pepper to taste

Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.

Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.

Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.

Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.

Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.

Makes 8 cups

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