Wild Rice Stuffing A L'Orange Recipe
Ingredients
| Giblets and necks of game hens or chicken, rinsed | ||
| Water | 4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Wild rice | 1 Cup (16 tbs) | |
| Butter/Margarine | 4 Tablespoon | |
| Shallots | 3 , minced | |
| Green bell pepper | 1 Tablespoon, finley chopped | |
| Orange rind | 1 Tablespoon, finely grated | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
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.
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.
Chef
