Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Oven-Made Apricot-Wild Rice Stuffing
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- #16790
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1/2 cup wild rice
1/2 cup brown rice
2 1/2 teaspoons chicken bouillon granules
1/4 teaspoon nutmeg
2 cups water, or as needed
3 cups mushrooms, fresh sliced
3/4 cup dried apricots, chopped dried
3/4 cup celery, chopped
5 green onions
directions
Rinse wild rice in a strainer under cold water for about 1 minute.
In a medium saucepan combine rinsed wild rice with brown rice, bouillon granules, and nutmeg. Add water. Bring to a boil; reduce heat. Cover and simmer gently for 45 minutes. If most of the water has been absorbed, add more water. Then add mushrooms, apricots, celery and green onions.
Cover: Boil gently over medium-low heat for 10 to 20 minutes, stir frequently. (Vegetables should be tender.) Again if water has been absorbed, add about another 1/3 water and transfer to a 2-quart covered casserole. Bake in a 375 degrees F oven for 25 to 30 minutes.
added by
nancyaery
nutrition data
161 calories, 1 grams fat, 35 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
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reviews & comments
November 24, 2013
I make this as a side dish all the time and my sister just asked for the recipe to serve at Thanksgiving so I came back to print out out. Wanted to cast a vote for it as being a winner!
December 4, 2011
This was liked by everyone in the family. I used the leftovers with turkey and more bouillion to make a delicious and easy wild rice soup.
November 20, 2007
I needed a gluten free stuffing so tried this one. FABULOUS! Everyone wanted the recipe. It's moist & easy. I did stuff the turkey with it as well as doing it in a buttered dish. I tried adding dried cranberries and a diced bell pepper. Yummy. It was so good I started serving it as a main dish casserole not a side. It's great with leftover chicken added or leave plain for a delicious vegetarian meal.