Recipe: Itaian Wild Rice Stuffing

Itaian Wild Rice Stuffing
rec.food.cooking/Rich Byrnes

A few crunchy pine nuts and plump sun dried tomatoes stud this stuffing.

2 cups wild rice, rinsed
8 cups low sodium, low fat chicken broth
1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
20 sun dried tomatoes, rehydrated (to rehydrate: pour boiling water over the tomatoes to cover. Let stand for 10-15 minutes. Drain).
2 tbsp toasted pine nuts (to toast: in a non stick dry skillet, shake the pine nuts over medium heat until light brown).
1/4 cup minced parsley

In a saucepan, combine the rice with the broth. Bring to a boil, lower the heat and cover. Cook for 50 minutes until water is absorbed. Meanwhile in a skillet over medium high heat, heat the oil. Add the onion and garlic and saut for 5 minutes. Add the tomatoes, pine nuts and parsley and cook for 3 minute more. Grind in pepper. Combine rice with tomato mixture. Stuff a bird with the stuffing or just serve rice separately from bird.