Wild Rice Stuffing- Thanksgiving

Quick-cooking wild rice mix with its seasonings is cooked with marjoram, onion, celery, and a little wine. Fresh parsley, orange peel, toasted pistachios and dried fruit bits are stirred in before serving. 1 pkg. (7 oz.) dried fruit bits 1/4 cup orange juice 1 cup pistachios, chopped 1/4

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    Default Wild Rice Stuffing


    Quick-cooking wild rice mix with its seasonings is cooked with marjoram, onion, celery, and a little wine. Fresh parsley, orange peel, toasted pistachios and dried fruit bits are stirred in before serving.

    1 pkg. (7 oz.) dried fruit bits
    1/4 cup orange juice
    1 cup pistachios, chopped
    1/4 cup butter
    1 onion, chopped
    1/2 cup chopped celery
    2 garlic cloves, minced
    1 tsp. dried marjoram
    1/2 tsp. pepper
    1/4 cup dry white wine
    3 pkgs. (6.2 oz each) quick-cooking long grain and wild rice mix
    1/4 cup chopped fresh parsley

    1 tsp. grated orange zest

    Combine fruit and juice, microwave until hot. Heat a skillet over medium heat. Add nuts; cook until lightly browned, about 3-4 minutes. Remove and set aside. In same skillet melt butter over medium-high heat. Add next five ingredients. Cook and stir until tender. Add wine; cook 1 minute. Add 5 cups water, rice and seasoning packets. Bring to boil. Reduce to low heat; cover. Cook until liquid is absorbed, 15-18 minutes. Remove from heat. Stir in parsley, zest, fruit mixture and pistachios.


    Number of Servings: 10-12

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