Wild Rice Stuffing A L'Orange Recipe

Wild Rice Stuffing A L'Orange picture


MethodMain Ingredient


 Giblets and necks of game hens/Chicken1 , rinsed
 Water4 Cup (64 tbs)
 Wild rice1 Cup (16 tbs)
 Butter/Margarine4 Tablespoon
 Shallots3 , minced
 Finely chopped green bell pepper1 Tablespoon
 Finely grated orange rind1 Tablespoon
 Freshly ground pepper To Taste
 Salt To Taste


Bring salted water to a boil in saucepan.
Add giblets and necks, reduce heat, and simmer about 20 minutes.
Remove giblets, chop, and reserve; discard necks.
Raise heat to high, bring stock to a rolling boil, and add wild rice.
Lower heat immediately, cover, and simmer, stirring occasionally, 30 minutes, or until rice is almost tender and most of the stock is absorbed.
Melt butter in saute pan and saute shallots and green pepper 3 minutes.
Remove from heat.
Add chopped giblets, grated orange rind, drained rice, salt, and pepper to the shallots and green pepper in the pan, mixing well.