Marin Sunday Market Stuffing

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


Combine broth, rice, 1 cup water and Mexican oregano in a large saucepan over high heat.

Bring to boil, then reduce to a soft simmer until the wild rice is tender, stirring occasionally, about 55 minutes. Drain.

Sauté hamburger meat in heavy large skillet over medium-high heat until cooked through, breaking up with a wooden spoon, about 10 minutes.

Using slotted spoon, transfer the ground meat to paper towels and drain.

Add chopped chiles or peppers and onions to drippings in skillet. Sauté over medium heat until vegetables are soft, about 10-15 minutes.

Add the cooked wild rice and meat to the skillet. Sauté until heated through. Stir in the pecans and candied orange peels. Season to taste with salt and pepper.