This is a recipe from a 1987 issue of Better Homes & Gardens, from a Tyson chicken ad. It's meant to be stuffing for cornish game hens but because I don't eat meat and poultry, this serves as a nice vegetarian side dish (non-vegans can use butter for a richer flavor.) This would be great for Thanksgiving, Christmas, or any other feast. I don't normally keep storebought wild rice on hand so I used 1/3 cup each brown rice, black rice, and long-grain yellow rice. The ingredients were listed in the ad but no actual instructions were...so my instructions pretty much work, I had to add the extra 2 TB oil for cooking the onion; it wasn't originally listed. I chose those two oils based on what was on hand and what I thought would have the most interesting flavors.

Ingredients

4 serv.

wild rice↗1 cup
sunflower oil↗2 tablespoons
(any oil of your choice works(for cooking the rice)
celery heart↗1
minced (with leaves still on)
small white onion↗1
finely chopped
olive oil↗2 tablespoons
(any oil of your choice works(for sauteeing the onion)
chopped walnuts1⁄4 cup
mcintosh apples↗2
cored and chopped
port wine↗2 tablespoons
dried parsley↗1 teaspoon

Step-by-step instructions

1
Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture.
2
While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes.
3
Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too.
4
In a small bowl, combine the port and parsley.
5
Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix.
6
Pour on the port and parsley mixture, and blend well.
7
Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes.
8
Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing.

Source: food.com

Original recipe ↗

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