Recipe information
Yield
serves 8; makes about 7 cups (enough for one 18-pound turkey)
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 jalapeño chiles, thinly sliced
1 cup frozen corn kernels, thawed
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lime juice
Preparation
Step 1
Bring 5 cups water to a boil in a medium saucepan; add the rice and 1 tablespoon salt. Cover; reduce heat. Cook the rice until al dente, 35 to 40 minutes (not all the water will be absorbed). Drain well.
Step 2
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions and garlic; cook, stirring, until soft, about 2 minutes. Add the chiles; cook 30 seconds.
Step 3
Stir the onion mixture, corn, pepper, and lime juice into the rice; season with salt. Serve, or immediately pack loosely in a turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165°F.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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