Leek and Wild Rice Stuffing
Farmer's Market Cookbook
Leek and Wild Rice Stuffing
Farmer's Market Cookbook
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5 medium leeks (1 1/4 pounds), thinly sliced (1 2/3 cups) 2 tablespoons margarine or butter 1 2/3 cups chicken broth 2/3 cup wild rice 2 tablespoons finely chopped pecans 2 tablespoons dry sherry 1 teaspoon finely shredded lemon peel Directions: In a medium saucepan cook the sliced leeks and garlic in the margarine or butter till tender. Stir in the chicken broth and wild rice. Cover and simmer for 45 to 50 minutes or till rice is tender and liquid is absorbed. Stir in pecans, dry sherry, and lemon peel. Excellent with pork chops. Makes 4 portions. |