Wild rice stuffing with apples, currants and bacon

    Wild rice stuffing with apples, currants and bacon

    25saves
    1hr30min


    42 people made this

    About this recipe: Try this delightfully different stuffing is the perfect accompaniment to roast chicken, turkey or pork.

    Ingredients
    Serves: 12 

    • 750ml (1 1/4) pints water, divided
    • 350ml (12 fl oz) chicken stock
    • 175g (6 oz) wild rice
    • 150g (5 oz) bacon
    • 500g (1 1/4 lb) diced onions
    • 375g (13 oz) diced celery
    • 1 tablespoon water
    • 200g (7 oz) long-grain white rice
    • 250g (9 oz) currants
    • 100g (4 oz) dried cherries
    • 75g (3 oz) dried cranberries
    • 50g (2 oz) dried apricots
    • 100g (4 oz) diced, unpeeled apples
    • 1/2 bunch flat leaf parsley, chopped
    • 6 tablespoons dried mixed herbs

    Method
    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. In a medium saucepan over medium heat, bring 1/2 of the water and the chicken stock to the boil. Stir in wild rice. Cover, reduce heat and simmer 45 minutes.
    2. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Reserving dripping, drain bacon, dice and set aside.
    3. In the frying pan with the reserved bacon dripping, sauté onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
    4. Stir remaining water, white rice, currants, cherries, cranberries, apricots and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.
    5. In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.

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    Reviews (4)

    2

    Used different ingredients. With the wild rice, I used chicken stock plus some water. Added some sultanas as well. - 07 Aug 2008

    mrsnorris
    2

    Used different ingredients. I added some roasted pecans in the second batch I made and they added a nice touch. - 07 Aug 2008

    1

    Liked this a bunch. Went great with a roast pork fillet. I just made my wild rice separately as well as the white rice. This was very tasty served cold. - 07 Aug 2008

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