WILD RICE STUFFING GLUTEN FREE RECIPES

Steps:

• In 4-quart saucepan, melt butter over medium-high heat. Add celery, carrot and onions; cook 3 to 5 minutes, stirring occasionally, until tender.
• Stir in flour, salt, pepper and thyme; cook and stir 1 minute. Stir in broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
• Stir in half-and-half; heat just to a simmer (do not boil). Top with almonds and parsley.

Steps:

• Rinse the wild rice: Place the wild rice in a fine-mesh strainer and rinse in the sink under cold running water. Shake to drain.
• Bring the rice and water to a boil: Place the rice in the saucepan and add 4 cups of water or stock, along with the salt (unless the stock is already salted). Bring to a boil over high heat.
• Reduce to a simmer: When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan.
• Cook the wild rice: Cook at a simmer for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender.
• Drain the wild rice: When the rice is done, pour it into a strainer to drain off any remaining liquid.
• Fluff and serve: Fluff the rice with a fork and serve, or add it to any number of dishes for a delicious, nutty taste and chewy texture.