It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Wild Rice & Mushroom Stuffing
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- #16797
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Wild Rice
6 ounces wild rice, rinsed
2 cups water
1 cup dried cranberries
Vegetables
4 tablespoons butter
3 medium carrots, diced
2 celery stalks, diced
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
8 ounces sliced shiitake mushrooms, stems discarded
10 ounces white mushrooms, sliced
White Rice
2 cups long-grain white rice
15 ounces chicken broth
1 3/4 cup water
directions
Wild Rice: Combine the wild rice and water. Bring to a boil and reduce heat to low. Cover and simmer for 40 minutes or until rice is cooked. Stir in cranberries and let simmer 1 minute.
Vegetables: Saute the carrots, celery, and onion in half the butter in a Dutch oven. Cook 15 minutes or until tender. Stir in salt, thyme, and pepper, and cook 1 minute; transfer to medium bowl.
Combine remaining butter and mushrooms in Dutch oven. Cook 10-12 minutes or until mushrooms are golden. Combine with cooked vegetables in bowl.
White Rice: Combine white rice, broth, and water in Dutch oven. Bring to a boil; reduce heat to low and simmer 20 minutes or until rice is tender.
Combine all ingredients together and spoon into a 3 1/2 qt baking dish. Cover with foil and bake at 325 degrees F for 20 minutes.
added by
supersalad
nutrition data
410 calories, 7 grams fat, 79 grams carbohydrates, 11 grams protein per serving.
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reviews & comments
February 16, 2014
The stuffing was delicious but the recipe in the list of ingredients failed to tell how many onions to add.