Skill required: Holiday Cook
1/2 cup wild rice
1/2 cup long-grain white rice
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1/2 cup chopped peeled parsnip
1 pound assorted wild mushrooms (such as crimini, portobello and stemmed shiitake), chopped
1 cup chopped peeled apple
1/4 cup raisins
1 cinnamon stick
1 1/2 teaspoons grated orange peel
2/3 cup unsweetened apple juice
1. Cook wild rice in medium saucepan of boiling salted water 25 minutes.
2. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
3. Heat oil in heavy large pot over medium heat.
4. Add onion, carrot and parsnip; sauté until tender, about 8 minutes.
5. Add mushrooms; sauté until brown, adding 2 - 3 tablespoons water if mixture is dry, about 15 minutes.
6. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes.
7. Mix in apple juice and cooked rice.
8. Season to taste with salt and pepper.
9. If using as stuffing, spoon mixture loosely into poultry.
10.If using as a side dish, you can prepare this 1 day ahead, cover and refrigerate. When ready to serve, spoon contents into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350 degree F. oven about 25 minutes.)
Yield: 6 servings (This recipe is easily doubled, tripled, etc.)
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