Wild Rice and Corn Stuffing

Name: Wild Rice and Corn Stuffing
Ingredients: 2 cups wild rice; Coarse salt; 2 tablespoons corn or vegetable oil; 2 small red onions, cut into thin rounds; 3 garlic cloves, minced (1 tablespoon); 2 fresh serrano or jalapeno chiles, thinly sliced; 1 cup frozen corn kernels, thawed; 1/4 teaspoon freshly ground pepper; 2 tablespoons fresh lime juice

9 ingredients

9 steps

Ingredients

2 cups wild rice
Coarse salt
2 tablespoons corn or vegetable oil
2 small red onions, cut into thin rounds
3 garlic cloves, minced (1 tablespoon)
2 fresh serrano or jalapeno chiles, thinly sliced
1 cup frozen corn kernels, thawed
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lime juice

Directions

1

Bring 5 cups water to a boil in a medium saucepan; add the rice and 1 tablespoon salt.
2

Cover; reduce heat.
3

Cook the rice until al dente, 35 to 40 minutes (not all the water will be absorbed).
4

Drain well.
5

Heat the oil in a large skillet over medium-high heat until hot but not smoking.
6

Add the onions and garlic; cook, stirring, until soft, about 2 minutes.
7

Add the chiles; cook 30 seconds.
8

Stir the onion mixture, corn, pepper, and lime juice into the rice; season with salt.
9

Serve, or immediately pack loosely in a turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165F.