Grape And Wild Rice Stuffing Recipes

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WILD RICE-STUFFED GRAPE LEAVES



Wild Rice-Stuffed Grape Leaves image

White rice, currants and pine nuts also go into the filling for this regional specialty.

Yield Make about 30

Number Of Ingredients 13

6 tablespoons olive oil
1 onion, chopped
2/3 cup (about 4 1/2 ounces) Uncle Ben's Long Grain and Wild Rice
1/2 teaspoon ground allspice
1 1/2 cups water
1/4 cup dried currants
1/4 cup pine nuts
1 8-ounce jar grape leaves,* drained
1/4 cup water
1/4 cup fresh lemon juice
Fresh lemon wedges
Chopped fresh parsley
*Available at Greek, Middle Eastern and most Italian markets.

Steps:

  • Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add rice and allspice and stir 30 seconds. Add 1 1/2 cups water and currants and bring to boil. Reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
  • Heat 1 tablespoon oil in heavy small skillet over medium-low heat. Add pine nuts and sauté until golden brown, about 6 minutes. Mix nut mixture into rice. Season with salt and pepper.
  • Bring large pot of water to boil. Add grape leaves and stir to separate. Turn off heat; let stand 1 minute. Drain. Rinse with cold water to cool; drain well.
  • Cover bottom of heavy large skillet or Dutch oven with about 10 grape leaves, pressing about 1 inch up sides of skillet. Arrange 1 leaf, vein side up, on work surface. Place 1 rounded tablespoon rice filling near stem. Fold in sides, then roll up jelly roll fashion. Repeat with remaining filling and leaves. Arrange stuffed leaves, seam side down, close together in leaf-lined skillet. Drizzle 3 tablespoons oil over. Add 1/4 cup water and fresh lemon juice. Bring to boil. Reduce heat to medium-low, cover and cook 50 minutes. Cool completely. (Grape leaves can be made 1 day ahead. Cover and refrigerate.)
  • Arrange stuffed grape leaves on platter. Garnish with lemon and parsley.

WILD RICE STUFFING



Wild Rice Stuffing image

Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 8 servings.

Number Of Ingredients 8

Turkey giblets
4 cups water
1 package (6 ounces) long grain and wild rice mix
1 celery rib, chopped
1 small onion, chopped
1/2 cup butter
2-1/2 cups crushed seasoned stuffing
1-1/2 cups chicken broth

Steps:

  • Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

GRAPES AND WILD RICE STUFFING



Grapes and Wild Rice Stuffing image

This stuffing recipe starts with a nutty combination of brown and wild rice. Onion and celery provide a contrast in flavour and texture, as do whole or halved California grapes, which also add a lively colour pop and extra juiciness.

Provided by maryjjohnson34

Categories     Grapes

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

vegetable broth
1/2 cup water
1/2 cup brown rice
1/2 cup wild rice
1/2 cup each chopped onion, celery and apple
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon minced fresh sage
1/4 teaspoon pepper
2 cups california red seedless grapes

Steps:

  • Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.
  • Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350⁰F for 20 minutes or until thoroughly heated.
  • Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.

Nutrition Facts : Calories 243.4, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 31.6, Carbohydrate 48.6, Fiber 3.2, Sugar 13.2, Protein 5.6

WILD RICE STUFFING WITH GRAPES AND HAZELNUTS



Wild Rice Stuffing with Grapes and Hazelnuts image

Provided by Food Network

Number Of Ingredients 14

2 cans (28 fl. oz. total) Chicken broth, low sodium
1 cup Wild rice
4 slices Bacon, diced 1/4"
1 Tbsp. Butter, unsalted
1 medium(1 1/2 cups chopped) Onion, diced 1/4"
2 stalks (3/4 cup chopped) Celery, diced 1/4"
1 1/2 cups Button mushrooms, sliced
2 cloves Garlic, fresh, minced
1 tsp. Thyme, fresh, minced
1/4 tsp. Salt
1/4 tsp. Black pepper, ground
2 Tbsp. parsley, fresh chopped
1 cup Hazelnuts, toasted and coarsely chopped
1 1/2 cups California red or green grapes, picked from stem and rinsed

Steps:

  • In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan, and reduce heat to low. Let simmer for one hour, until rice is tender and has "popped" open. Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8-10 minutes. Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes. Add rice with any remaining liquid in pan, to vegetable mixture and toss well. Stuffing may be used to fill turkey, game hens, chicken or whatever you choose. Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350 degrees for 20 to 30 minutes until hot throughout.

WILD RICE DRESSING/STUFFING WITH ROASTED GRAPES AND WALNUTS



Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts image

Sounds great so don't want to lose this. It's from Bon Appetit, Nov., 2007. "Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dish."

Provided by Oolala

Categories     Brown Rice

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

6 tablespoons butter, 3/4 of a stick
1 cup shallot, chopped, about 4 large
1 cup celery, chopped, about 3 stalks
2 cups wild rice, about 12 oz
4 1/2 cups low sodium chicken broth, may need more
1 tablespoon dried thyme
1/2 teaspoon coarse kosher salt
1 cup long grain brown rice
1 1/2 cups red seedless grapes, about 8 oz
1 1/2 cups green seedless grapes, about 8 oz
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1 1/2 cups walnuts, toasted, chopped
1 tablespoon orange peel, finely grated

Steps:

  • Melt butter in a heavy large saucepan over medium heat.
  • Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
  • Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
  • This can be made a day ahead. Cool slightly; cover and chill.
  • Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
  • Meanwhile, preheat oven to 350 degrees F.
  • Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
  • Transfer to a bowl and toss with the balsamic vinegar.
  • This part can be made up until 4 hours ahead and let stand at room temperature.
  • Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 372.9, Fat 18.9, SaturatedFat 5.2, Cholesterol 15.3, Sodium 153.2, Carbohydrate 45, Fiber 3.9, Sugar 7.7, Protein 10

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