Wild Rice, Walnut and Cherry Stuffing Recipe

Name: Wild Rice, Walnut and Cherry Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces wild rice; 8 ounces brown rice; 5 cups beef consomme; 1 cup marsala wine, divided into two 1/2 cups; 1 cup toasted chopped back walnuts; 1 cup dried sour cherries; 1 cup finely chopped whole scallion; 1 cup flat leaf parsley; freshly cracked black pepper; fresh parsley sprigs and grated orange rind (to garnish)

Servings: persons

8 ounces wild rice
8 ounces brown rice
5 cups beef consomme
1 cup marsala wine, divided into two 1/2 cups
1 cup toasted chopped back walnuts
1 cup dried sour cherries
1 cup finely chopped whole scallion
1 cup flat leaf parsley
freshly cracked black pepper
fresh parsley sprigs and grated orange rind (to garnish)

1
Rinse combined rices in a fine mesh seive.
2
Soak cherries in 1/2 cup Marsala until plumped.
3
Combine in a Dutch oven: both rices, the consomme, and the other 1/2 cup Marsala.
4
Boil, partially covered.
5
Reduce heat, cook 45 minutes until rice is tender; add extra broth if needed.
6
Stir in nuts, cherries, soaking liquid and scallion.
7
Fold in parsley and salt.
8
Heat through and serve immediately, garnished with parsley and orange peel curls.

1371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces wild rice, 8 ounces brown rice, 5 cups beef consomme, 1 cup marsala wine, divided into two 1/2 cups, and more.

Yes, Wild Rice, Walnut and Cherry Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice, Walnut and Cherry Stuffing

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