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LOCATION: Recipes >> Poultry >> Stuffing 88

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Wild Rice and Mushroom Stuffing

1 cup wild rice
4 cups water, salted to taste
1 tablespoon oil
1/2 cup minced onion
1/2 cup chopped celery
1 teaspoon minced garlic
2 cups sliced mushrooms
1/4 cup chopped dried apricots
2 tablespoons minced parsley
1/4 cup honey

In small saucepan, combine wild rice with salted water. Bring to
a boil. Cover, reduce heat and simmer until tender, approximately
45 minutes. While rice is cooking, heat oil in skillet over
medium-high heat. Stir in onions, celery and garlic; saut\xe9 until
onion is translucent and celery is soft, about 7 minutes. Add
mushrooms; saut\xe9 until mushrooms are soft, about 3 minutes.
Remove pan from heat. When rice is cooked, drain in a colander. In
large bowl, combine rice and mushroom-onion mixture. Add apricots,
parsley and honey, stirring until mixed well. Serve warm as a side
dish.

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