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Hochija Fugue Wild Rice Harvest Stuffing

Annabel Alafriz TeaChef Level 1

Savor the holidays with the nutty flavor of this tea enhancing the roasted flavors and earthy aromas of wild rice stuffing.

Active cooking 15-20 mins - Roasting time depending on poulty selection.

1 h 30 m 2


  • 1/2 c Wild Rice, uncooked
  • 1 c steeped Hochija Fugue tea or 1 c tea-infused chicken broth
  • 1/4 c Raisins,
  • 1tb Vegetable Oil
  • dark or golden 5 Green Onions (scallions), chopped
  • 1/2 c Celery -or- Fennel Bulb, chopped
  • 1/2 c carrots, sliced
  • 10 ounces mushrooms, sliced
  • 1 c Cranberries, fresh or frozen
  • 1 ts Orange Rind,
  • grated 1/2 t Dried Thyme
  • 1/4 cup chopped parsley


Step 1. Put the wild rice in a saucepan. Add the steeped tea (or tea-infused chicken broth) and raisins and cook over medium heat for 1 hour, or until the rice is tender. Reduce head to low, cover and simmer; or set rice aside in a bowl.

Step 2. Meanwhile, in a nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Saute the onions, celery (or fennel bulb), and carrots in the oil until tender-crisp, stirring occasionally. Remove carrot mixture, setting aside in bowl.

Step 3. In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates. Stir in the cranberries, orange rind, thyme, chopped parsley; add rice and carrot mixtures from steps 1 and 2.

Use to stuff turkey, cornish hens, or chicken. Bake in a 350-degree oven for 1 hour, or until the poultry is done. (Or, spoon stuffing into serving bowl; keep warm.)

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