Chef's Table

Purple Rice and Dried Cherry Stuffing

Purple Rice Dried Cherry Stuffing Recipe: Second stuffing between the duck and pheasant for a Turducken recipe.

Servings	Prep Time
8guests	5minute

Cook Time

30minute

Servings	Prep Time
8guests	5minute

Cook Time

30minute

Ingredients

2cups purple rice such as Lotus Foods Organic Forbidden Rice – 15 oz or black rice
1/2cup butter, unsalted
1/2cup shallotspeeled and diced
1/2cup dried cherries,such as Dried Tart Montmorency Cherries.
1each orangezest only
2cups beer,such as The Reverend by Avery Quadruple or other Quadrupel
2cups stock,chicken, turkey or vegetable, preferably homemade
1teaspoon salt, sea

Instructions

In a large bowl, rinse the rice until the water runs clear. This will prevent the rice from sticking together and forming a large lump of stuffing.
In a medium-sized pot with a lid, add butter. Place over medium heat and brown the butter. Add shallots and sauté for five minutes, until they become a light golden color. Add the dried cherries and orange zest, stirring to combine, cooking for another minute. Add rinsed rice and toast for three to four minutes, coating with the remaining butter. Deglaze with the The Reverend, then add the stock. Increase heat to high and bring mixture to a boil and season with salt. Partially cover the pot with a lid and turn heat to low. Cook the rice for 30 minutes, until the liquid has been absorbed by the rice, making it tender.
To use the rice stuffing for a Turducken, cool the rice completely before using.
This rice stuffing can also be placed into a serving dish and placed at the table or buffet. Serve Immediately.