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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Rinse the rice in a strainer with cold water and drain. Soak the rice in cold water to cover for at least 4 hours. Drain again.
Toss the apple pieces with the lemon juice to prevent browning. If using fresh corn, cut the kernels off the cobs.
Heat the oil in a large, heavy saucepan. Add the onion, celery, and garlic, and cook over medium heat for 3-4 minutes, or until soft but not brown. Stir in the rice and 4 cups water and bring to a boil. Reduce the heat and simmer for 20 minutes.
Stir in the peppers, apple, and corn, and continue simmering, uncovered, for 10 minutes, or until the rice is tender but not too soft. If the rice begins to dry out, add more water. If the rice is too wet, increase the heat to high to evaporate the excess water.
Just before serving, stir in the herbs, cheese, salt and pepper. The stuffing should be highly seasoned.
Ingredients:
2 Cup(s) Wild rice
1 Granny Smith apple
1 Teaspoon(s) Lemon juice
2 Ears corn
1 1/2 Tablespoon(s) Olive oil
1 large Onion, finely chopped
3 Stalks celery,finely chopped
3 Garlic cloves, minced
4 Cup(s) Chicken stock
1 small Green bell pepper, cored
1 small Red bell pepper, cored
1 small Yellow bell pepper, cored
2 Tablespoon(s) Fresh herbs
2 Tablespoon(s) Grated Parmesan cheese |
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