Stuffed Capons with Wild Rice and Chestnut Stuffing
Wild Rice and Chestnut Stuffing
2 tbsp. margarine or butter
large Granny Smith apple
1/4 tsp. dried thyme leaves
1/4 tsp. Pepper
can chicken broth
package wild rice
parboiled regular white rice
- In 3-quart saucepan over medium heat, in 1 tablespoon hot margarine or butter, cook 1 large Granny Smith apple, peeled, cored, and chopped, until softened. With slotted spoon, remove cooked apple to small bowl, set aside.
- In same saucepan, in 1 tablespoon additional hot margarine or butter, cook 1 large celery stalk, diced, 1 medium-size carrot, diced, 1 small onion, diced, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon dried thyme leaves, stirring frequently, until vegetables are tender-crisp and golden.
- Stir in two 13 3/4- to 14 1/2-ounce cans chicken broth and one 4-ounce package wild rice, over high heat, heat to boiling. Reduce heat to low, cover and simmer 35 minutes.
- Stir in 1 cup parboiled rice, over high heat, heat to boiling. Reduce heat to low, cover and simmer 25 minutes longer or until liquid is absorbed and white and wild rice are tender.
- While rice is cooking, prepare chestnuts: In 4-quart saucepan over high heat, heat 1 pound chestnuts and enough water to cover to boiling. Reduce heat to medium, cook 10 minutes. Remove saucepan from heat. With slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat, set chestnut meat aside. Discard cooking water in saucepan.
- When rice is done, stir in chestnuts and cooked apple.
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Date: 18.12.2018, 23:53 / Views: 31464