Marin Sunday Market Stuffing Recipe
This Sides recipe with Rancho Gordo wild rice and Mexican Oregano was such a hit that it was printed in the Marin Independent Journal!
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Slotted spoon
- Colander
- Paper towel
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Serving bowl
- Airtight container
- Refrigerator
- Plastic wrap
Ingredients
- 3 cups Roli Roti chicken broth
- 1 1/2 cups Rancho Gordo Wild Rice (about 9 ounces), rinsed, drained
- 1 cup water
- 2 teaspoons Rancho Gordo Mexican Oregano
- 1 pound Prather Ranch Organic Ground Beef or bison
- 3 medium Poblano chiles or green bell peppers, roasted, cleaned and skinned
- 2 medium Eatwell Farms red onions, chopped (about 2 cups)
- 1 cup De Santis Farm pecans, chopped and lightly toasted
- 2 tablespoons Robert Lambert Candied Blood Orange Peel
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