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Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
2 1/4 cups store-bought low-sodium chicken stock
2 tablespoons unsalted butter
1 cup wild whole grain brown rice mix
1 1/2 teaspoons coarse salt
1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped
1/2 cup coarsely chopped toasted almonds
Juice and zest of 1 orange
1/4 cup olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon freshly ground black pepper
Gallery
Recipe Summary
Yield: Makes 2 cups
Gallery
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 2 1/4 cups store-bought low-sodium chicken stock
- 2 tablespoons unsalted butter
- 1 cup wild whole grain brown rice mix
- 1 1/2 teaspoons coarse salt
- 1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped
- 1/2 cup coarsely chopped toasted almonds
- Juice and zest of 1 orange
- 1/4 cup olive oil
- 2 tablespoons red-wine vinegar
- 1/4 teaspoon freshly ground black pepper
Directions
In a medium saucepan, combine chicken stock and butter; bring to a boil over medium-high heat. Add both rices and 1/2 teaspoon salt; reduce heat to a simmer, cover, and cook, until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.
Transfer rice to a large bowl. Add dried fruit, almonds, orange juice and zest, olive oil, vinegar, remaining teaspoon salt, and pepper; toss to combine. Let stand 10 minutes before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Emeril’s Wild Rice Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Emeril’s Wild Rice Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
