A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Wild Rice Stuffing With Cranberries And Toasted Pecans
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- #121916
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups chicken stock or low-sodium canned chicken broth
1 cup wild rice blend
2 tablespoons butter
1 small onion, chopped fine
1/2 small celery stalk, diced fine
1/4 cup toasted pecans, chopped coarse
1/4 cup dried cranberries
2 tablespoons minced fresh parsley leaves
2 teaspoons minced fresh thyme leaves
directions
Bring chicken stock to boil in medium saucepan. Add rice blend; return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 45 minutes. Turn rice into medium microwave-safe bowl; fluff with fork.
Meanwhile, heat butter in medium skillet over medium heat. Add onions and celery; saute until softened, 3 to 4 minutes. Add this mixture, as well as pecans, cranberries, and parsley and thyme, to rice; toss to coat.
added by
KitchenMeganJane
nutrition data
214 calories, 7 grams fat, 32 grams carbohydrates, 5 grams protein per 1/2 cup.
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