Wild Rice and Corn Stuffing

• 2 cups wild rice
• Coarse salt
• 2 tablespoons corn or vegetable oil
• 2 small red onions, cut into thin rounds
• 3 garlic cloves, minced (1 tablespoon)
• 2 fresh serrano or jalapeno chiles, thinly sliced
• 1 cup frozen corn kernels, thawed
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons fresh lime juice

1. Bring 5 cups water to a boil in a medium saucepan; add the rice and 1 tablespoon salt.
2. Cover; reduce heat.
3. Cook the rice until al dente, 35 to 40 minutes (not all the water will be absorbed).
4. Drain well.
5. Heat the oil in a large skillet over medium-high heat until hot but not smoking.
6. Add the onions and garlic; cook, stirring, until soft, about 2 minutes.
7. Add the chiles; cook 30 seconds.
8. Stir the onion mixture, corn, pepper, and lime juice into the rice; season with salt.
9. Serve, or immediately pack loosely in a turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165F.

wild rice, salt, corn, red onions, garlic, fresh serrano, corn kernels, freshly ground pepper, lime juice

Taken from www.epicurious.com/recipes/food/views/wild-rice-and-corn-stuffing-392856 (may not work)