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Wild Rice Dressing For Game ethnic, game, native, salads 1 cup wild rice 3 cup giblet stock; or water 1 teaspoon salt 1/4 cup butter 2 tablespoon green onions; chopped 2 tablespoon green pepper; chopped 1/2 cup celery; chopped 1/2 cup mushrooms; sliced 1/2 cup almonds; chopped 1/4 cup tomato paste 1 teaspoon fresh sage or 1/4 teaspoon dried sage 1 teaspoon parsley 1 dash garlic powder Wash rice. Bring stock to a boil and add salt and rice. Simmer about 30 min or until rice is tender but not mushy. Drain off excess liquid. Melt butter in a skillet and saute onions, peppers, celery, mushrooms and almonds. Add the hot, drained rice, tomato paste, and seasonings and mix. Use as stuffing for wild game or poultry or bake separately and serve with game. Giblets may be chopped and added to the dressing. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller Yield: 5 cups Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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