FoodReference.com Logo

RECIPES SECTION - FoodReference.com

Home   |    Food Articles   |    Food Trivia & Facts   |    Cooking Tips   |    RECIPES   |    Today in Food History   |    Who's Who   |    Food Quotes   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poems   |    Cookbooks   |    Food Posters   |    Free Magazines   |    Gardening   |    Gourmet Tours & Schools   |    Key West   |    Food Festivals & Shows

You are here > Home > RECIPES >

 Potatoes, Rice, Pasta, etc.  >  Stuffing Recipes 'F' to 'Y' 2  >  Wild Rice Stuffing, Cranberry & Pecan  >

Next

 



 



Free Food Magazine Subscriptions

 

WILD RICE STUFFING WITH CRANBERRIES, BACON & PECANS

Serves 8.

1 1/4 cups uncooked wild rice
4 slices bacon, cut into 1-inch pieces
1 cup chopped onion
1 can (14 ounces) chicken broth
1/2 cup water
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme, crushed
2 cups chopped fennel or celery
3/4 cup dried cranberries or chopped dried apricots
1/2 cup chopped pecans, toasted
 

Cooking Directions
Rinse wild rice in cold water. Drain well; set aside.

In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside.

Add onion to saucepan; cook until tender, stirring occasionally.
Add wild rice; cook and stir for 3 minutes.
Add chicken broth, water, sherry and thyme.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Remove from heat.

Stir in fennel and dried cranberries.

Meanwhile, heat oven to 350 degrees F.

Transfer rice mixture to a 2-quart casserole.
Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once.
Stir in pecans and bacon.

Serving Suggestions
Serve this wild rice stuffing with rack of pork or roasted leg of pork.


Nutrition Facts
Calories 220 calories; Protein 6 grams; Fat 7 grams; Sodium 270 milligrams; Cholesterol 5 milligrams; Saturated Fat 1 grams; Carbohydrates 34 grams; Fiber 4 grams

 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

 

Home    |    About Us & Contact Us    |    Recipe Categories    |    Cooking Basics    |    Bibliography    |    Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 





 


   Search FoodReference.com

 



 



RELATED RECIPES:

Fennel Mushroom Stuffing    |    Golden Apricot Rice Dressing    |    Honey Pecan Rice Stuffing    |    Kashmir Rice Dressing    |    Mediterranean Stuffing    |    Mushroom Rice Stuffing    |    Oyster Dressing for Turkey (1906)    |    Oyster Rice Dressing    |    Oyster Sage Dressing    |    Pecan Rice Stuffing    |    Pine Nut Rice Dressing    |    Potato Lovers Stuffing    |    Potato Stuffing for Roast Goose (1896)    |    Potato Sausage Stuffing    |    Reduced Fat Stuffing    |    Roasted Chestnut Stuffing    |    Sausage, Apple & Sourdough Stuffing    |    Sausage, Fruit & Nut Dressing    |    Skipjack Oyster Dressing    |    Southern Plantation Dressing    |    Southwestern Stuffing    |    Sweet Potato Stuffing    |    Tart and Tasty Stuffing    |    Walnut Sage Stuffing    |    White Castle Turkey Stuffing    |    Wild Rice, Cranberry Sausage Stuffing    |    Wild Rice Stuffing, Cranberry & Pecan    |    Yorkshire Pudding (1904)    |    Yorkshire Pudding (1896)



Culinary Posters and Food Art