Wild Rice Stuffing with Apples, Currants and Bacon

    Wild Rice Stuffing with Apples, Currants and Bacon

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    41 people made this

    About this recipe: This delightful stuffing is the perfect accompaniment to roast meats.

    Serves: 12 

    • 4 cups water
    • 1 1/2 cups chicken stock
    • 185g wild rice
    • 155g bacon, diced
    • 500g onions, diced
    • 410g celery, diced
    • 1 tablespoon water
    • 220g white rice
    • 280g currants
    • 120g dried cherries
    • 90g dried cranberries
    • 60g dried apricots
    • 125g apples, diced, skin on
    • 1/2 bunch flat leaf parsley, chopped
    • 6 tablespoons dried mixed herbs (e.g. basil, rosemary, thyme etc)
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:1hr20min  ›  Ready in:1hr30min 

    1. In a medium saucepan over medium heat, bring 2 cups of the water and the chicken stock to the boil. Stir in wild rice, reduce heat, cover and simmer for 45 minutes.
    2. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain bacon, reserving fat, and set aside.
    3. In the frying pan, gently fry onions and celery with the reserved bacon fat and 1 tablespoon water. Cook until very soft, about 20 minutes.
    4. Stir remaining 2 cups of water, white rice, currants, cherries, cranberries, apricots and apples into the wild rice. Continue cooking for 20 minutes, or until wild rice and white rice are tender.
    5. In a large bowl, stir bacon and onion mixture into the rice mixture. Add parsley and dried herbs, stir through, and season to taste with salt and pepper.

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