Having all my family and friends with me for Christmas Day dinner was a joy to me as I can keep myself very busy in the kitchen and also able to create more new dishes to share with the world. As a young girl, I always loved to watch my late grandmas and mom did their cooking. So cooking is always my passion and eating in the restaurants is very limited unless there is a special reason for eating out.
Well, I love cooking any types of food whether it is Indian, Chinese, Western or Latin. My husband always tried to bring me out to dine if he found/recommended by friends that he for sure that I will accept his invitation. Of course, I will go with some of our good friends out to dine.
I came across this stuffing from a very unique restaurant in the south and I like the sweetness of the dish. I remembered I was playing with the stuffing to check what the ingredients were and wrote it down on a piece of napkin. This was my second time cooking this dish. It turned out better than the first one. This stuffing went well with the Cornish hen which I posted earlier.
1½ cups wild rice, rinsed and soaked for 5 minutes, drained
1½ cups long-grain brown rice, rinsed and soaked for 5 minutes, drained
6 cups “No MSG” chicken broth
¾ stick unsalted butter
1 large red onion, peeled and finely diced
4 cloves garlic, peeled and finely minced
1/3 cup chopped fresh parsley
1½ tablespoons chopped fresh thyme
¾ cup chopped green onions
1cup dried cranberries
¾ cup golden raisins
½ cup dried apricots, coarsely diced
1 cup skinless unsalted roasted walnut pieces
Salt and black pepper to taste
Heat a heavy pot with butter over medium-high heat. Add diced onions and sauté for 2 minutes. Add chopped garlic and stir to combine with onions and continue to sauté until onions are tender. Add “No MSG” chicken broth and bring to a boil. Add soaked wild rice, and reduce heat to medium-low. Cover and simmer for 25-30 minutes. Add in the brown rice, cover and simmer until rice is tender and liquid is dry up, about 30 minutes.
Stir in the golden raisins, cranberries, apricots, chopped thyme and parsley into the rice. Cover and cook until liquid is absorbed, about another 4-5 minutes. Add in the walnuts and green onions. Season some salt and pepper to taste.
Meanwhile, preheat the oven to 350°F.
Transfer the wild rice mixture into a buttered stoneware/ceramic baking dish and cover with foil. Bake in the preheat oven for about 35-40 minutes.