Wild Rice Stuffing

[rtebalt]

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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