2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













Wild Rice and Vegetable Stuffing
 
  • this versatile stuffing can be used on its own to fill a whole fish or rolled fillet. Better yet, add some small shrimp or scallops to the mix to kick up your main course.
  • One of my favorite uses for this is to cut a pocket in a fillet of Lake Whitefish, fill it with stuffing and cook it on a cedar plank on the grill. It works with well with most other fish too.
Ingredients

Rice:

  • 1 cup wild rice and basmati rice combo or any wild  rice combo
  • 2 1/4 cups water
  • 1 teaspoon salt
  • 1 tablespoon canola oil

Stuffing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh garlic, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 cup sweet onion, finely chopped
  • 1 cup carrot, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 - 14.5 ounce can whole tomatoes, drained and crushed by hand
  • 1/2 cup sauvignon blanc wine
  • 1 tablespoon dry dill
  • 1 teaspoon sriracha hot sauce
  • 2 teaspoons herbed sea salt(available @ Dirk's)
Directions

Rice:

  • Put all ingredients in pot with tight fitting lid. Bring to a boil without lid. Reduce heat to low, put lid on to cook for 15 minutes. Remove from heat.

Stuffing:

  • Preheat oven to 350 degrees. While rice cooks, saute vegetables in evoo about 5 minutes medium high temperature. Add salt, pepper, tomatoes, and wine. Bring the temperature up to high to reduce and thicken liquid, about 2 to 4 minutes. Remove from heat, add dill and sriracha. Combine veggies with rice mixture. If you want to add shrimp or scallops, simply season with salt and pepper then saute for 3 to 5 minutes until just done. Add to the stuffing. I prefer to use both smaller shrimp and scallops for stuffing. Small ones cook more quickly and there are more pieces to go around.
  • This recipe will stuff a large whole fish or about 5 pounds of fillets. You can also freeze any extra for another time. Enjoy!
Dirk's Fish and Gourmet Shop © 2009