"The nutty flavor of wild rice makes a great combo with dried apricots, pine nuts, and traditional ingredients. I combined some recipes and the result was eagerly consumed. When I made this I fully cooked the rice. This is a forgiving and flexible recipe. There are so many different things to add or substitute: walnuts, almonds, orange zest, dried cranberries, mushrooms, more bread, whatever you prefer." — birdseed
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cubed, stale cranberry-walnut bread
1 1/2 cups
finely chopped celery
1 (8 ounce) can
sliced water chestnuts, drained
Granny Smith apple, diced
finely chopped dried apricots
Tried this and everyone liked it will try it again and again
I really really wanted to like this rice more, and I think I'll try it again with a few changes. I made Cranberry Walnut Bread from this site so I could make this rice, and I let the slices dry out as much as they could. But when I added the bread, the rice became gummy. I used mushrooms rather than water chestnuts, and I omitted the pine nuts (until the price comes down) but otherwise followed the recipe. I'll make this again because I do like the other ingredients with the rice.
This was good, but the next time I make this I will definitely cut this in half.
* Percent Daily Values are based on a 2,000 calorie diet.
Minnesota Real Wild Rice Stuffing
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 70
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