Recipe - Cranberrywild Rice Stuffing

One half cup Wild Rice, uncooked 1 cup Water One fourth cup Raisins, dark or golden 5 Green
Onions (scallions), chopped 1 tablespoon Vegetable Oil One half cup Celery or Fennel
Bulb, chopped 1 cup Cranberries, fresh or frozen 1 teaspoon Orange Rind, grated 1/2
t Dried Thyme

Put the wild rice in a saucepan. Add the water and raisins and cook over
medium heat for 1 hour, or until the rice is tender. Drain

Saute the onions and celery (or fennel bulb) in the oil until tender. Add
the cranberries, orange rind, thyme and rice. Stuff into two Cornish hens
or a 3pound chicken, or use with turkey breast. Bake in a 350degree oven
for 1 hour, or until the poultry is done.

~End Recipe Export "Then to the spicy nutbrown ale." Milton

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini