Recipes Ingredients Pasta and Grains Rice Recipes Emeril's Wild Rice Stuffing By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 8, 2019 Print Share Share Tweet Pin Email Yield: 2 cups This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing. Ingredients 2 ¼ cups store-bought low-sodium chicken stock 2 tablespoons unsalted butter 1 cup wild whole grain brown rice mix 1 ½ teaspoons coarse salt 1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped ½ cup coarsely chopped toasted almonds Juice and zest of 1 orange ¼ cup olive oil 2 tablespoons red-wine vinegar ¼ teaspoon freshly ground black pepper Directions In a medium saucepan, combine chicken stock and butter; bring to a boil over medium-high heat. Add both rices and 1/2 teaspoon salt; reduce heat to a simmer, cover, and cook, until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork. Transfer rice to a large bowl. Add dried fruit, almonds, orange juice and zest, olive oil, vinegar, remaining teaspoon salt, and pepper; toss to combine. Let stand 10 minutes before serving. Print