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Turmeric
Stuffing
| 2 cups white basmati rice
4 cups canned chicken broth 1 cup finely chopped celery 1 large finely chopped onion 1 cup broken cashews 1 clove garlic, finely chopped 1 cup raisins or currants 2 tablespoons turmeric powder 1 egg ½ cup white wine ¼ cup butter salt and pepper, to taste Sauté dry rice in butter until translucent.
Stir constantly to avoid burning. Add the celery, garlic, onion and turmeric
powder. Mix well in pan. Cook for a couple of minutes, take off the stove
and add the chicken broth, raisins and nuts. Bring the whole thing to a
boil, then turn down to simmer, tightly cover and simmer for about 20 minutes.
Let rice cool down, then fluff with a fork. Break egg into small dish,
mix with a fork and add about 4 tablespoons melted butter along with the
wine. Mix this into the rice. Stuff the bird.
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