Wild Rice and Pecan Dressing

How to make Wild Rice and Pecan Dressing Recipe - The Algonquin Indian word "paccan" or the Cree Indian word "pakan" are believed to be the origin of the name for the nut.

Makes 6 servings

Ingredients:
2/3 cup uncooked wild rice
2-1/2 cups water
6 tablespoons butter
1 large onion, thinly sliced
1 cup coarsely chopped pecans
1 slice whole-wheat bread, crumbled
2 ounces turkey ham
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh parsley, packed into a cup

Method:
Wash wild rice in 3 changes of hot tap water. Place in a medium-sized saucepan with water.

Simmer, covered, 45 minutes or until water is absorbed. In a large skillet, heat butter. Add onion and pecans. Saute over low heat 20 minutes or until pecans are
toasted and onion is soft.

Preheat oven to 400F (205C). Meanwhile, combine bread, turkey ham, garlic, salt, pepper and parsley in a food processor fitted with the steel blade. Process until finely minced.

Add onion and pecans; process using on/off pulses until coarsely chopped. Turn into a medium-sized bowl.

Fold in cooked wild rice. Turn into a 1-1/2-quart casserole. Bake, covered, 30 minutes.