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Soak wild rice the night before. For extra crunch and texture be sure to toast the chopped nuts.

  • 1 pound wild rice, soaked in cold water overnight
  • 2 cans (13 3/4 ounces each) chicken broth
  • 1 1/3 cups toasted chopped pecans
  • 2/3 cup chopped dried apricots (1/4 pound)
  • ¼ cup raisins, chopped
  • ¼ Grand Marnier
  • ½ Tsp ground cinnamon
  • ½ Tsp leaf sage, crumbled
  • Pepper to taste

Place wild rice and chicken broth in saucepan. Cover; simmer over low heat 30 to 40 minutes, or until rice is tender and broth is absorbed. Combine rice with chopped toasted nuts, apricots, raisins, Grand Marnier, cinnamon, sage and pepper. Cool completely before using to stuff chicken breasts.
Makes about 7 cups.
*Stuffing may be made ahead of time and refrigerated up to two days or it may be frozen.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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