- 3/4 cup water
- 1/3 cup wild rice
- 1/2 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 4 celery ribs
- 1 clove garlic
- 1/4 cup hazelnuts, dry-roasted and chopped
- 2 scallions, minced
- Bring the water to a boil and add the rice, bay leaf, thyme, sage and the salt and pepper. Bring back to the boil, cover and reduce heat to a simmer. Cook for 40 minutes if using as a stuffing, and 60 minutes as a side dish. Drain, lightly rinse and remove the bay leaf.
- Meanwhile, in a sauce pan or small skillet, melt the butter over medium high heat. Add the celery and saute for 1 minute; add the garlic and saute for another minute.
- For a stuffing: remove from heat and toss with the rice, hazelnuts and scallions. Taste test before stuffing the bird and add additional thyme, sage or salt and pepper.
- As a side dish: add the scallions and hazelnut to the fry pan and saute for 1 or 2 minutes then combine with the rice. Taste test and add additional thyme, sage or salt and pepper as needed. Remove from heat and cover. Let stand for a couple of minutes. Serve.