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Listed in: Breads, Stuffing & Grains / Stuffing Recipe Pictures - Hover cursor to scroll if several images:
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1/2 cup (1 stick) – Butter
2 large – Onions, Chopped
1 – Garlic Clove, Minced
8 cups – Chicken Broth
4 cups – Hand Parched Wild Rice (about 13 ounces)
2 cups – Dried Cranberries
1/2 cup – Chopped Fresh Parsley or Cilantro
2 Tbsp. – Chopped Fresh Thyme
1 1/2 cups – Hazelnuts, Toasted, Husked, Coarsely Chopped
1 cup – Chopped Green Onions
1. Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil.
2. Add Wild Rice. Reduce heat to medium-low. Cover and simmer 30- 40 minutes (simmer 60-90 minutes if using Canadian Jumbo and add a small amount of additional water if necessary).
3. Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer.
4. Mix in hazelnuts and green onions.
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Recipe Cloud Tags (Createdfrom Ingredients & Instructions):
- large
- reduce
- butter
- simmer
- dried
- parsley
- minutes
- garlic
- broth
- green
- onions
- parched
- additional
- chicken
- coarsely
- canadian
- liquid
- hazelnuts
