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Wild rice stuffing with pine nuts, dried apricots and fresh herbs

Time 2 hours 5 minutes
Yields Serves 8-10
Wild rice stuffing with pine nuts, dried apricots and fresh herbs
1

Combine the rice, vegetable stock and 1/4 teaspoon of the salt in a saucepan and add 2 cups of water. Bring to a boil over medium-high heat. Reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes. (Not all of the liquid will be absorbed.)

2

Meanwhile, place a small, heavy skillet over medium-high heat. When it is hot, but not smoking, add the pine nuts. Toast them until nicely browned, stirring constantly, about 3 to 5 minutes. Transfer them to a plate and set aside to cool.

3

Place the dried apricots in a small bowl, add hot water to cover and allow to plump for 20 minutes. Drain and reserve.

4

Melt 4 tablespoons of the butter in a skillet over medium heat. Swirl to coat the pan and cook the celery, carrots and onion until soft and lightly browned, about 5 minutes. Add the thyme, sage and parsley and cook 1 more minute. Remove from the heat.

5

Heat the oven to 350 degrees.

6

When the rice is tender, add the cooked vegetable mixture to the rice. Add the reserved pine nuts and apricots, and stir to combine. Add the remaining 1/4 teaspoon of salt and a few grinds of pepper. Taste and adjust the seasonings.

7

Use the remaining 1 tablespoon of the butter to grease a 2 1/2-quart oven-to-table casserole. Spoon in the rice stuffing and cover. Bake until heated through, 20 minutes. (The stuffing can be made up to 1 day in advance. Refrigerate, covered and bring to room temperature 1 hour before baking. Increase the baking time to 40 minutes to ensure it’s heated through.)


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