Wild Rice & Mushroom Stuffing Recipe

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.

nutrition data

410 calories, 7 grams fat, 79 grams carbohydrates, 11 grams protein per serving.

reviews & comments

jlc REVIEW:
February 16, 2014

The stuffing was delicious but the recipe in the list of ingredients failed to tell how many onions to add.

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