Ingredients
The following ingredients have 16 Servings
- ½ cup wild rice
- 1 cup brown short grain brown rice
- 2 + 3 cups water
- ¼ + ½ tsp Himalayan or fine sea salt
- 1 small onion (finely diced)
- 200 g roasted and peeled chestnuts (whole)
- ½ cup 12 dried prunes, chopped
- ½ cup 15 dried apricots, chopped
- 1 navel orange ((zest, juice and supremes))
- 2 small red apples (diced)
- 1 large Anjou pear (diced)
- ¼ cup toasted hazelnuts (chopped)
- ½ cup fresh parsley (chopped)
- ¼ tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp freshly grated nutmeg
- few grinds star anise
- ½ tsp freshly cracked black pepper
Instruction
- In a medium saucepan, add wild rice, 2 cups of water and ¼ tsp salt. Bring to a boil then reduce heat, cover and simmer until water is almost completely absorbed, about 20-25 minutes.
- Add brown rice and an extra 3 cups of water and ½ tsp salt. Bring back to the boil and again, reduce heat and simmer until water is absorbed and both rices are tender, about 30-35 minutes.
- Turn off the heat and allow rice to rest for 15-20 minutes.
- When rice is done resting, add all the ingredients and mix well.
- Let cool to room temperature then transfer to refrigerator until completely chilled, at least 4 hours, preferably overnight.
- You can safely prepare this stuffing a couple of days in advance and keep it in the fridge until you are ready to use it.
- You can either stuff your bird with this mixture or bake it seperately in a 375F oven for about 50 minutes.
