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wild rice

Apple and Mushroom Wild Rice Stuffing- SRC

November 24, 2014

Apple and Mushroom Wild Rice Stuffing-1

I have a funny story.

It happened on Saturday, but it all starts with something that happened on Thursday. Kinda. Sorta.

Apple and Mushroom Wild Rice Stuffing-2

See, on Thursday our wonderful dog walker emailed me asking for me to call her. She wanted to let me know that Kemper’s left eye was all puffy. Not the eye actually, but all around it. Top and bottom lid. My poor bug eyed dog was even more bug eyed. It looked like he was punched. Well, a trip to the vet later, he was having an allergic reaction to something. Nothing in his diet or in the environment changed. Nothing that we could think of. So, he had to get a benadryl shot and keep taking it 3x a day for 3 days, plus pepcid for his stomach as allergic reactions will often upset their stomach. (The things you learn.)

Fast forward 24 hours to Friday night and my stomach starts itching. No big. It’s the winter. My skin is dry.

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Then it’s Saturday morning and my feet and hands start itching. My hands get splotchy and a bit puffy, enough to take my ring off. So while Kemper is getting Benadryl dose I take a pill too. What the hell is going on!?!? Anyway, Autumn and I then go grocery shopping. Enough of a distraction for me to stop scratching my palms. By the time we got home it was time for Autumn’s nap so I put her down and then got the perishables away. I was crashing so I figured I’d take a 5 minute catnap, or maybe a 15 minute nap. I’m usually great at getting myself up at a certain time, but I didn’t do so well as I woke up at 10.40. And panicked. Why? Because I had to make mac and cheese to bring over to our friend’s house for 1pm. I sprung up and stumbled into the kitchen while freaking out ‘How did you let me sleep so late? I gotta make mac and cheese. We are never gonna get to Mark and Allie’s on time!!!” “Umm, we’re going there tomorrow…” And so there we were. So I took a deep breath, stumbled back to the sofa and fell back asleep.

And that is why you should buy NON-DROWSY Benedryl. Noted.

Now it’s time to discuss this amazing side dish.

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For this month’s Secret Recipe Club post I was given Sarah’s blog Curious Cuisiniere. Sarah shares her adventures; whether it’s in the kitchen, traveling or her recent bakery position.  It all makes for well balanced blog with wonderful recipes including the one I chose for this months SRC.

Sarah shares hundreds of recipes, thankfully all very well organized. I enjoyed browsing through them as she shares a unique range of dishes from all different cultures. As I had been focusing on Thanksgiving recipes I picked her Apple and Mushroom Wild Rice Stuffing as it sounded easy to make – just about 30 minutes- and really flavorful with the layers of flavors from the apples, mushrooms, raisins, and, of course, the wild rice.

Apple and Mushroom Wild Rice Stuffing-4

This Apple and Mushroom Wild Rice Stuffing is the perfect side dish for Thanksgiving.  It’s off the beaten path which will make for a tasty alternative to stuffing but goes great with roasted turkey or other fowl.  The earthy texture and filling taste of the dish makes for a hearty side for tummy and palette.  The wild mushrooms mixed with the apples and long grain rice are a wonderful combination.

I changed things up a bit by using fresh mushrooms, as opposed to canned. But the recipe was so great that there was little personalizing needed. I did garnish the stuffing with chopped pecans and dried cranberries but you can leave it plain. Or you might even want to add some pecans into the rice. I love pecans but Autumn doesn’t do too well when nuts are mixed into things. She just spits them out. ha!

Apple and Mushroom Wild Rice Stuffing-3

Apple and Mushroom Wild Rice Stuffing

Makes roughly 2 quarts

Ingredients

  • 3 Cups water
  • 1/2 Cup wild rice
  • 1 Cup white rice
  • 2 Tablespoos butter, divided
  • 1 Tablespoon chicken or vegetable broth
  • 8 ounces of baby bella mushrooms, white button mushrooms are okay too
  • 1 medium onion, chopped (approximately 1 Cup)
  • 2 stalks celery, chopped (approximately 1 Cup)
  • 1 medium green apple, cored and chopped (approximately 1 Cup)
  • 4 garlic cloves, minced
  • 1/2 Cup chicken or vegetable broth
  • 1/2 Cup raisins
  • 3 Tablespoons parsley, dry
  • 1 teaspoon thyme, ground dry
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper

Process

  1. In a large sauce pan, mix water and wild rice and bring to a boil. Simmer, covered for 5 min. Add white rice, turn the heat down to low, and simmer, covered, for 15-20 minutes, until rice is tender, but not overcooked. Note: You may have some water left over in the pot when the rice is tender, simply transfer the rice to a strainer to eliminate the excess liquid.
  2. Meanwhile, sauté the mushrooms in 1 Tablespoon butter and 1 Tablespoon chicken broth over medium heat. Cook until browned and reduced in size, approximately 4-5 minutes. Remove from the skillet.
  3. Add 1 Tablespoon butter to the skillet. Once melted, add the onion and celery. Sautee for 3-4 minutes. Add 1 Tablespoon chicken broth and cook for another 2-3 minutes. Add the apples, and garlic and sauté an additional 3-4 min. Remove from heat.
  4. Add the onion mixture to rice along with remaining stuffing ingredients.
  5. Stuffing is ready to serve, or be stuffed inside a turkey.

Inspired by Curious Cuisiniere

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Check out all the other great Secret Recipe Club posts this month!

 

And be sure to check out my 3 years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Filed Under: Recipes, Side Dishes, Thanksgiving, Vegetarian Tagged With: Apple and Mushroom Wild Rice Stuffing, apples, apples and mushrooms, mushrooms, raisins, Rice, rice stuffing, Secret Recipe Club, thanksgiving, Thanksgiving side dish, wild rice

Chicken and Wild Rice Casserole

April 2, 2013

This Chicken and Wild Rice Casserole is a creamy, flavorful chicken and rice casserole that is easy to make and is a great comfort food dish to dig into.

I love making this casserole because it’s so easy and it’s so tasty. I suggest that you double the recipe so you can freeze another to save for later. Yum!

…

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Filed Under: Poultry, Recipes Tagged With: basil, casserole, celery, chicken, Chicken and Wild Rice Casserole, cream of mushroom condensed soup, dry white wine, light sour cream, onion, Parmesan cheese, shredded chicken, sour cream, The Ultimate Casseroles Book, wild rice

Beef and Mushroom Hot Pot

April 24, 2012

I love my slow cooker. It has been there to pull me out of some tough weeks when I don’t have the time to cook but don’t want to get take out. I realized that I was neglecting it this year so I pulled out the Semi-Homemade Slow Cooker Recipes 2 and went right to a recipe I had bookmarked for a while now. I was always drawn to it because it was affordable, quick, and flavorful… sign me up!

 

I really enjoyed this slow cooker meal. I know I’ll make it again because it was so flavorful and was so simple. I made some changes to the recipe to suit out palate and what we had on hand. For example, since we always have carrots around I used fresh instead of the frozen as specified. My advice for the recipe to come out well is use low-sodium beef broth and to not cook it for too long.  The broth concentrates so it would be way too salty if you use regular broth. Because of my schedule I actually had to cook it for 10 hours. I wish I could simply tell work I need to leave early to manage me slow cooker… imagine! ha! The rice was a bit gummy/mushy at the bottom. It didn’t ruin the meal at all but just something I noticed comparing the rice at the top verse the rice at the bottom.

 

Beef and Mushroom Hot Pot

Serves 6

Ingredients

  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 pounds stew meat, cut into small pieces
  • 1 pound of mushrooms, sliced (2 80z packages)
  • 4 carrots, cleaned and sliced into 1/4″ thick rounds
  • 1 box (6 oz) of wild rice blend
  • 2 14 oz cans of low sodium beef broth
  • 1 tablespoon ground black pepper

Process

  1. In a small bowl combine the Dijon mustard and Worcestershire sauce. Mix together well and set aside.
  2. In a 5-6 quart slow cooker, combine all of the ingredients together.
  3. Set slow cooker for 6-8 hours.
  4. Mix halfway through, if the mixtures looks like it is drying out or too soft in areas.
  5. Enjoy!

Filed Under: Meat, Recipes Tagged With: beef, carrot, crock pot, dijon mustard, dinner, food, hot pot, low sodium, mushrooms, Sandra Lee, slow cooker, slow cooker recipes, stew, stew meat, wild rice

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