Wild Rice-Pine Nut Stuffing
Yield
2 servingsPrep
10 minCook
Ready
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
wild rice
uncooked |
|
| 1 | cup |
water
|
|
| 1 | each |
onions
green |
|
| 1 | small |
garlic cloves
|
*
|
| 1 | teaspoon |
vegetable oil
|
|
| ¼ | cup |
pine nuts
or any chopped nuts |
|
| ½ | teaspoon |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
wild rice
uncooked |
|
| 237 | ml |
water
|
|
| 1 | each |
onions
green |
|
| 1 | small |
garlic cloves
|
*
|
| 5 | ml |
vegetable oil
|
|
| 59 | ml |
pine nuts
or any chopped nuts |
|
| 2.5 | ml |
thyme
dried |
*
|
Directions
Cook the wild rice in the water until tender, about 1 hour.
Add more water if needed.
Meanwhile, sauté the onion, garlic, nuts and thyme in the oil.
Add the wild rice.
Simmer for 10 minutes to blend the flavors. Cool enough to stuff into quail or one Cornish hen or serve with chicken.
