Wild Rice and Herb Stuffing


Taste the Tradition
Jean Pare serves up Christmas fare – old and new

bird-n-stuffingChewy with great nutty flavour. Wonderful aroma of sage and other herbs.

Cans of condensed chicken broth (10 oz., 284 mL, each) 2
Water 2 cups 500 mL
Wild rice 1 1/2 cups 375 mL
Chopped onion 1 cup 250 mL
Chopped celery 1 cup 250 mL
Diced red pepper 2/3 cup 150 mL
Diced fresh mushrooms 1 cup 250 mL
Hard margarine (or butter) 1/4 cup 60 mL
Coarse dry bread crumbs 1 cup 250 mL
Pine nuts, chopped 1/2 cup 125 mL
Chopped fresh parsley 2 tbsp. 30 mL
(or 1 1/2 tsp., 7 mL, flakes)
Chopped fresh mint leaves 2 tbsp. 30 mL
(or 1 1/2 tsp., 7 mL, dried)
Chopped fresh thyme 2 tbsp. 30 mL
(or 1 1/2 tsp., 7 mL, dried)
Chopped fresh sage 1 tbsp. 15 mL
(or 3/4 tsp., 4 mL, dried)
Salt 1/2 tsp. 2 mL
Pepper 1/4 tsp. 1 mL

Bring broth and water to a boil in large saucepan. Add rice. Stir. Cover.
Bring to a boil on medium. Reduce heat to medium-low. Simmer for about 45 minutes
until rice has just popped but is still slightly firm. Turn into large bowl.
Saute onion, celery, red pepper and mushrooms in margarine in large frying pan
for about 5 minutes until onion is soft. Add remaining 8 ingredients. Stir until well combined.
Add to rice. Stir. Transfer stuffing to well-greased 3 quart (3 L) baking dish. Cover.
Bake in 350¡F (175¡C) oven for 30 to 60 minutes until heated through. Makes 8 cups (2 L).

1/2 Cup (125ml):
160 Calories
6.7 g Total Fat
20 g Carbohydrate
2 g Dietary Fibre
7 g Protein
416 mg Sodium

Reprinted from Home for the Holidays (c) Company’s Coming Publishing Limited


Sauteed-sproutsGrapes and almonds give a uniqueness to ordinary sprouts.

Fresh (or frozen) Brussels sprouts, trimmed 1 lb. 454 g
Boiling water
Salt 1 tsp. 5 mL
Hard margarine (or butter) 2 tbsp. 30 mL
Seedless red (or green) grapes 1 cup 250 mL
Slivered almonds 2 tbsp. 30 mL
Salt & pepper, sprinkle

Cook Brussels sprouts in boiling water and salt in medium saucepan
for about 10 minutes until tender. Drain. Quickly cool in cold water.
Drain. Melt margarine in large frying pan until sizzling.
Add Brussels sprouts, grapes and almonds.
Gently stir for 3 to 4 minutes until heated through.
Sprinkle with salt and pepper. Makes 4 cups (1 L).

1/2 cup (125 mL):
77 Calories
4.3 g Total Fat
9 g Carbohydrate
3 g Dietary Fibre
3 g Protein
49 mg Sodium

Reprinted from Stews, Chilies & Chowders © Company’s Coming Publishing Limited