In article >,
"kilikini" > wrote:

> Melba's Jammin' wrote:

> > Other complements are slivered almonds, mushrooms, chopped green
> > onions.
> >
> > OMA!! I forgot about salad! Mix cooked wild rice with "some" dried
> > cherries or cranberries, toasted slivered almonds, chopped green
> > onions, and vinegar and oil dressing. Raspberry vinegar is nice with
> > it. If you let it sit around the dried fruit will absorb some of the
> > liquid and plump a bit; if you mix and eat the dried fruit will be
> > still chewy - my preference. Use your imagination with other
> > ingredients. Chicken, maybe, but why mess up a nice rice salad with
> > meat.

> I'm an absolute newbie to wild rice, but am anxious to try it now. Great
> suggestions, Barb. When we go to the store this weekend, I'm going to pick
> some up and try it. I don't know if I'm going to start with meatballs,
> soup, casserole or a salad! :~)
>
> Can it be used as a stuffing, too? Cornish game hens stuffed with wild rice
> sounds like it could work.
>
> kili

Sure it can be used for stuffing. Check the MN Cultivated Wild Rice
Council link: http://www.mnwildrice.org/recipes.php then go to the
entrees for the Holiday Stuffed Chicken recipe -- it's got a stuffing
recipe that looks a lot like my salad. :-)

I can buy paddy-grown rice in supermarkets around here for maybe $4/lb.
Packages can be smaller than a pound. I've become spoiled by the lake
grown and hand harvested and hand parched stuff, though, and usually
have a couple pounds around. Kept in a covered glass jar, the uncooked
will keep forever. I think the standard yield is 1:4. One cup
uncooked rice yields 4 cups cooked.

Aw, heck, here's the recipe from the MCWRC site:

Holiday Stuffed Chicken
*
Stuffing:
2 thick strips of bacon, minced
1/2 cup finely chopped onion
2 cups cooked wild rice
grated zest and juice of one fresh orange
1/2 cup dried cherries or cranberries
1 tsp salt
1/2 tsp pepper
1/2 cup Swanson® Chicken Broth

Chicken:
1 pkg (3 lb) Gold¹n Plump® All Natural Whole Chicken
1/2 cup orange juice concentrate
3 sprigs fresh rosemary

Preheat oven to 350°F. In medium skillet, cook bacon and onions until
onions are translucent. Stir in remaining stuffing ingredients; fill
chicken with stuffing. Pour orange juice concentrate over chicken; top
with rosemary. Bake 1 1/2-2 hours, until timer pops out. Let chicken
rest 10 minutes, remove stuffing; carve. 4-6 servings.
*
--
-Barb, Mother Superior, HOSSSPoJ
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