Wild Rice Stuffing with Dried Cherries & Toasted Almonds


Yield: About 44 half-cup servings


  1. Bring 4 qts. stock to a boil, stir in InHarvest Wild Rice. Simmer, covered, for 45 minutes or until wild rice has reached desired texture. Drain excess liquid and reserve rice.
  2. Sauté garlic, carrots and celery in olive oil for about 2 minutes, stir in scallions, thyme and balsamic vinegar. Add almonds and cherries and mix well.
  3. Mix in wild rice and salt and pepper to taste. Use as a stuffing for squash, poultry or wild game.