Wild-Rice Stuffing

Preparation info

  • Enough for a

    10 pound

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ green pepper, cut into strips
  • 3 celery ribs, chopped
  • 2 medium onions, quartered
  • ¼ pound mushrooms, sliced
  • 2 cups Chicken Stock
  • ½ cup oil
  • cups uncooked wild rice
  • 2 teaspoon salt
  • ½ teaspoon freshly ground black pepper


    1. Place half of the vegetables in the container of an electric blender. Add stock, cover, and blend on high speed for four seconds, or until vegetables are chopped. Drain; reserve stock.

    2. Repeat with remaining vegetables, re-using stock. Drain; reserve stock.

    3. Heat the oil in a skillet. Add the rice and sauté for ten minutes. Stir in the reserved stock and the salt and pepper. Cover, bring to a boil, and cook for forty-five minutes. Add the chopped vegetables.