WILD RICE AND CORN STUFFING

Wild Rice and Corn Stuffing image

Provided by Martha Stewart

Yield Makes about 7 cups (enough for one 18 - pound turkey)

Number Of Ingredients 9

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 jalapeÃ±o chiles, thinly sliced
1 cup frozen corn kernels, thawed
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lime juice

Steps:

Bring 5 cups water to a boil in a medium saucepan; add rice and 1 tablespoon salt. Cover; reduce heat. Cook rice until al dente, 35 to 40 minutes (not all water will be absorbed). Drain well.
Heat oil in a large skillet over medium-high heat until hot but not smoking. Add onions and garlic; cook, stirring, until soft, about 2 minutes. Add chiles; cook 30 seconds.
Stir onion mixture, corn, pepper, and lime juice into rice; season with salt. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.