2/3 Cup Uncooked Wild Rice 2 Cloves Garlic, Chopped 1 1/3 Cup Water 1 1/2 Teaspoon Dried Thyme 3 Tablespoons Butter 1/4 Cup White Wine 1 Cup Sliced Mushrooms 1/4 Cup Slivered Almonds, Toasted 2 Shallots Or 1/2 Cup Onion, Chopped 1/4 Teaspoon Lemon Pepper 1 14-Ounce Can Artichoke Hearts, Chopped 1/4 Teaspoon Salt
Cook rice in water on stove top or in rice cooker.
In medium skillet, sauté mushrooms and shallots in butter. Remove to bowl. Add more butter, if necessary, and sauté garlic briefly, then add artichoke hearts and sauté another minute or so. Combine mushrooms and shallots with artichoke hearts in skillet. Mix in white wine, thyme, lemon pepper, and salt. Sauté a couple minutes more until most of the liquid has been absorbed. Remove to large bowl. Mix in toasted almonds and cooked wild rice. Taste and add additional seasoning if desired.
Use this as a side dish or to stuff chicken. Makes enough to stuff approximately two 5-pound chickens.
2012 Modified Recipe - April Ferre - From The Complete Cook by Pat Jester, 1984.
"I have been looking for a good wild rice dish and/or a wild rice stuffing for Roasted Chicken for awhile. I came across a basic recipe in this cookbook, which is part of the HP Books collection, so I knew it was a good base to start with. I took many of their suggestions for a wild rice stuffing, and then made a few little tweaks of my own. As it turns out, this works great as either a stuffing or just on its own as a side dish. A very elegant recipe, but a homey feel that marries well with a simple roasted chicken. Serve with steamed carrots and broccoli for a complete meal." - April Ferre
