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| Wild Rice Stuffing |
This stuffing works as well with chicken, Cornish game hens, or just try it baked along side your favorite roasted meat.
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Ingredients:
1/2 pound wild rice
2 cups reduced sodium chicken stock
1/2 cup dried apricots, cut into pieces
6 slices whole wheat bread, torn into pieces
1/2 to 3/4 cup milk
1 large onion, finely minced
1/2 cup toasted chopped hazelnuts or pecans
1/2 cup COLAVITA Extra Virgin Olive Oil
4 tablespoons brandy or Cognac
Salt and freshly ground pepper, to taste
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Preparation:
Cook the rice, covered, in the chicken stock until nearly done, about 30 minutes. Add the cut-up apricots. Meanwhile, in a large bowl, give the bread a milk bath by pouring the milk over the bread pieces. Saute the onion in the oil until the onion is translucent; add to the bread along with the cooked rice with apricots, hazelnuts and the brandy. Season with salt and pepper; mix the stuffing with your hands. Loosely stuff the chicken; game hens or place in a greased casserole dish. (If making in a casserole dish, bake covered in a 350 degree oven for 30 minutes, then uncover and bake 15 minutes more). Makes enough to stuff 2 chickens, or 6 Cornish game hen.
Per Serving: 298 Calories; 16g Fat (2g Sat, 11g Mono, 2g Poly); 7g Protein; 31g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 328mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 1/2 Fruit; 3 Fat.
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