someday i'll put all my recipes on my website...
World-Famous Three-Rice Stuffing with Sherry and Walnuts
(This recipe makes more than enough for a 7 to 10 pound turkey; adjust the quantities as needed.)
6 cups water
1 teaspoon salt (optional)
1 cup brown rice
1 cup wild rice
1 cup Wehani rice (see Note)
¼ cup (½ stick, 4 tablespoons) butter
1 medium onion, chopped
3 to 4 ribs of celery, washed and chopped
1 cup chopped walnuts
1 to 2 teaspoons coarsely ground black pepper
½ cup Harvey's Bristol Cream sherry
Bring the water and optional salt to a boil in a large pot with a lid. Add the brown rice and wild rice; cover, reduce heat to low, and simmer for 15 minutes. Add the Wehani rice, replace cover, and simmer another 30 minutes. (Chop the onion and celery while it's cooking.) Turn off heat, but leave the lid on the rice.
Melt the butter in a large skillet over medium heat. Add the onion, celery, pepper, and walnuts. (You may also add some chopped mushrooms at this point, if you wish.) Cook and stir until everything is gently browned. (Add the cooked rice, and stir until everything is well combined. Add the sherry, and cook and stir until most of the alcohol has evaporated. You can refrigerate the mixture (up to a week) in an airtight container at this point, or stuff the bird immediately.
Stuff the bird, packing the rice mixture in vigorously (it doesn't expand like bread stuffing). Roast as usual, making sure all parts are thoroughly cooked. Serve hot, and pass the gravy. (Leftover stuffing may be refrigerated and reheated in the next few days.)
If you are cooking only a breast, or wish to cook the bird un-stuffed, put the rice mixture in a covered casserole dish and bake it for the last hour or so that the bird is roasting. Baste the stuffing with some of the pan drippings when you baste the bird. Actually, you don't even have to bake it, since it's pretty well cooked already; you can just make it in the skillet and then serve it as a side dish.
NOTE: Wehani rice is grown by Lundberg Farms, and is available in health food stores and the "gourmet" departments of many supermarkets. It is russet-colored and has a fragrance like popcorn when it cooks. The combination of the beige brown rice, the charcoal-grey wild rice, and the russet Wehani makes a very pretty-looking mixture. If you cannot find Wehani rice, substitute your favorite "fragrant" rice, such as basmati, jasmine, Texmati, or Konriko's "Wild Pecan" rice, but the visual effect will not be as pretty.
this came about when all my relatives were still alive, and having holiday dinners at my house. one wanted chopped apples in the stuffing, another wanted chestnuts and sausage meat, another wanted cornbread stuffing... and i never liked bread stuffing very much in the first place. so i invented something different.
(This recipe makes more than enough for a 7 to 10 pound turkey; adjust the quantities as needed.)
6 cups water
1 teaspoon salt (optional)
1 cup brown rice
1 cup wild rice
1 cup Wehani rice (see Note)
¼ cup (½ stick, 4 tablespoons) butter
1 medium onion, chopped
3 to 4 ribs of celery, washed and chopped
1 cup chopped walnuts
1 to 2 teaspoons coarsely ground black pepper
½ cup Harvey's Bristol Cream sherry
Bring the water and optional salt to a boil in a large pot with a lid. Add the brown rice and wild rice; cover, reduce heat to low, and simmer for 15 minutes. Add the Wehani rice, replace cover, and simmer another 30 minutes. (Chop the onion and celery while it's cooking.) Turn off heat, but leave the lid on the rice.
Melt the butter in a large skillet over medium heat. Add the onion, celery, pepper, and walnuts. (You may also add some chopped mushrooms at this point, if you wish.) Cook and stir until everything is gently browned. (Add the cooked rice, and stir until everything is well combined. Add the sherry, and cook and stir until most of the alcohol has evaporated. You can refrigerate the mixture (up to a week) in an airtight container at this point, or stuff the bird immediately.
Stuff the bird, packing the rice mixture in vigorously (it doesn't expand like bread stuffing). Roast as usual, making sure all parts are thoroughly cooked. Serve hot, and pass the gravy. (Leftover stuffing may be refrigerated and reheated in the next few days.)
If you are cooking only a breast, or wish to cook the bird un-stuffed, put the rice mixture in a covered casserole dish and bake it for the last hour or so that the bird is roasting. Baste the stuffing with some of the pan drippings when you baste the bird. Actually, you don't even have to bake it, since it's pretty well cooked already; you can just make it in the skillet and then serve it as a side dish.
NOTE: Wehani rice is grown by Lundberg Farms, and is available in health food stores and the "gourmet" departments of many supermarkets. It is russet-colored and has a fragrance like popcorn when it cooks. The combination of the beige brown rice, the charcoal-grey wild rice, and the russet Wehani makes a very pretty-looking mixture. If you cannot find Wehani rice, substitute your favorite "fragrant" rice, such as basmati, jasmine, Texmati, or Konriko's "Wild Pecan" rice, but the visual effect will not be as pretty.
this came about when all my relatives were still alive, and having holiday dinners at my house. one wanted chopped apples in the stuffing, another wanted chestnuts and sausage meat, another wanted cornbread stuffing... and i never liked bread stuffing very much in the first place. so i invented something different.