A nice stuffing for poultry or an excellent accompaniment to pork tenderloin or salmon.
Ingredients
Serves 6
Step 1
Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
Step 2
Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)
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Reviews (10)
Back to TopWe prepared this for a Thanksgiving dinner where some of the guests were vegan. It was perfect -- we roasted some in the bird, where it picked up those flavors, and just roasted half in a casserole. Everyone loved it!
ksherk
Durham, NC
1/4/2013
For all the work it took to prepare, the result was disappointly bland. The subtle tastes of those expensive mushrooms were washed out by the stronger flavors of the other ingredients. Not obnoxious, just "blah," and too much time and money.
SJGWright
Madison, Wisconsin, USA
11/26/2012
不确定的原因是什么,但这道菜disnhave the right consistency for me. I loved the flavour combinations - apple, raising, cinnamon, orange, plus the veg's - but I found this recipe to be too demanding in deviating from the script (the carot/parsnip/mushroom mixture definitely dried out, I ended using way more than the suggested water) and when it was all assembled I just didn't find the whole to be more than the sum of its parts.
zepcom
Toronto, Ontario
10/11/2009
My husband and I tried this last night and loved it. The flavors are wonderful! Very warm and cozy--perfect for fall or winter, but healthy and without being too heavy. There was a lot of chopping, but it's necessary for all the layers of flavor. Next time we make this, we will cook the rices separately then combine them since our wild rice was not done when the white rice was, even though we followed the recipe directions.
Anonymous
Springfield, IL
9/22/2009
I made this recipe exactly as written and it was excellent. It has a very mild taste. I brought it to a dinner party as a side dish and it was well-liked. I don't know if it would be much different using regular mushrooms. The wild ones were expensive.
michele_inla
Los Angeles, CA
11/24/2007
I took one of the reviewers advice and made this with the Pork Tenderloin with Balsamic Cranberry sauce. It was delicious. It took a REALLY long time to prepare - so much chopping with 1 lb of mushrooms, etc. but worth the effort if you have the time. Instead of doing wild and white separately, I had package of a mix with seasonings and it came out fine.
Trista Polo
Poughkeepsie, New York
11/17/2003
This is almost like the recipe I made up soon after I married in 1948. My husband is allergic to wheat, so I made a risotto with onions and garlic, and added apples and mushrooms, and a little white wine. I have given this recipe to my daughter-in-law and many friends.
Anonymous
San Francisco
4/11/2002
A little bland. It was definitely not worth all of the effort it took to prepare.
Anonymous
2/2/2001
A little bland. It was definitely not worth all of the effort it took to prepare.
Anonymous
2/2/2001
Served with boneless pork loin apple sauce and butternut squash. A great combo for company with no last minute work.
Anonymous
WA.
11/18/1999
This is a quintessential fall recipe. This dish nicely complimented the Pork Tenderloin with Balsamic-Cranberry Sauce recipe. It features a good variety of flavors including the irreplacably earthy parsnip. A little on the mild side overall.
Brian Gabel
Philadelphia, PA
1/19/1999
