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Monday, November 16,2009

Put a twist on your Thanksgiving favorites

By McClatchy-Tribune News Service

Organic goldenberries add an exotic touch to stuffing.

WILD RICE STUFFING

2 quarts vegetable stock

3 cups wild rice, rinsed

Pinch sea salt

1 tablespoon olive oil

6 large shallots, chopped

6 garlic cloves, minced

1 pound white mushrooms, thinly sliced

1 tablespoon soy sauce or wheat-free tamari

1 teaspoon dried thyme

Freshly ground black pepper

1/2 cup Kopali goldenberries

1 cup chopped fresh parsley

1/3 cup chopped fresh sage

Bring stock to a boil. Add rice and salt to stock, and bring to a boil. Reduce heat, cover and simmer 35 to 45 minutes, or until water is absorbed. Remove from heat.

Heat olive oil in a saute pan, add shallots and garlic, and cook about 10 minutes, or until golden. Add mushrooms and continue to cook, stirring occasionally, until mushrooms release their juices.

Add soy or tamari, thyme and pepper. Continue to cook until liquid evaporates. Transfer to a bowl with the rice. Add goldenberries, parsley and sage, and toss to combine. Taste and adjust seasonings, adding more pepper if necessary.

From Kopali Organics

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