Chicken Breast with Wild Rice Nut Stuffing
Makes 10 servings.
Bring wild rice, water, bay leaves and 3/4 cup minced onion to a boil. Simmer 40 minutes or until tender. Drain, remove bay leaves; set aside. Sauté chicken livers and remaining onion in butter 2 minutes. Add mushrooms, walnuts and parsley; sauté briefly. Combine with wild rice mixture, salt and pepper. Divide stuffing equally onto chicken, roll and tie carefully; season with salt and pepper. Fry in oil and butter approximately 8 minutes per side.
Serve with Marsala Cream Sauce if desired
Lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
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