Wild Rice Stuffing with Grapes and Hazelnuts
This wild rice stuffing will add a fresh & flavorful twist to rice dishes, for special occasions or any time of year. 🍇 Recipe & photo 📸 credit: Grapes from California
- 2 cans low-sodium chicken broth (28 fl. oz. total)
- 1 cup wild rice
- 4 slices bacon, diced 1/4 inch
- 1 tbsp butter, unsalted
- 1 large onion, diced 1/4 inch (1 1/2 cups chopped)
- 2 stalks celery, diced 1/4 inch (3/4 cup chopped)
- 1 1/2 cups button mushrooms, sliced
- 2 cloves garlic, fresh, minced
- 1 tsp thyme, fresh, minced
- 1/4 tsp salt
- 1/4 tps black pepper, ground
- 1/4 cup parsley, fresh chopped
- 1 cup hazelnuts, toasted and coarsely chopped
- 2 cups California seedless grapes, picked from stem and rinsed
- In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.
- Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.
- Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.
- Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
Makes 6 1/4 cups. Stuffing may be used to fill turkey, game hens, or chicken. Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout. To toast hazelnuts, place in 350 F oven for 9-12 minutes. Rub in a clean dishtowel to remove skins. If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.