1 medium onion, peeled and finely chopped
1 stalk celery, finely diced
1 clove garlic, finely minced
1/2 cup butter
3/4 teaspoon curry powder
1 cup rice, uncooked
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup raisins
1/2 cup Oregon hazelnuts, toasted and chopped
Servings: 8
Sauté onions and celery in butter until tender and translucent, about 5 minutes. Stir in garlic and curry powder. Sauté 30 seconds. Add rice and lightly fry for 2 minutes more. Add chicken broth, salt and pepper. Cover, reduce heat and steam 20-25 minutes or until rice is tender. Fold in raisins and Oregon hazelnuts. Makes approximately 1 quart stuffing (enough for 6-8 pound bird.)
Yield: 4 1/4 cups
1 stalk celery, finely diced
1 clove garlic, finely minced
1/2 cup butter
3/4 teaspoon curry powder
1 cup rice, uncooked
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup raisins
1/2 cup Oregon hazelnuts, toasted and chopped
Servings: 8
Sauté onions and celery in butter until tender and translucent, about 5 minutes. Stir in garlic and curry powder. Sauté 30 seconds. Add rice and lightly fry for 2 minutes more. Add chicken broth, salt and pepper. Cover, reduce heat and steam 20-25 minutes or until rice is tender. Fold in raisins and Oregon hazelnuts. Makes approximately 1 quart stuffing (enough for 6-8 pound bird.)
Yield: 4 1/4 cups
