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Wild Rice Stuffing

SUBMITTED BY: Edie DeSpain

"'Although it uses many of the same ingredients found in typical stuffings, my family enjoys this version because the wild rice provides a different texture,' shares Edie DeSpain of Logan, Utah."
PREP TIME  25 Min
COOK TIME  1 Hr
READY IN  1 Hr 25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 (14.5 ounce) cans chicken broth
  • 1 1/2 cups water
  • 2/3 cup uncooked wild rice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 4 medium carrots, sliced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 tablespoons vegetable oil
  • 1/2 pound fresh mushrooms, sliced
  • 1 1/2 cups uncooked long grain rice
  • 1/4 cup minced fresh parsley

DIRECTIONS

  1. In a large saucepan, bring broth and water to a boil. Add the wild rice, salt and thyme. Reduce heat; cover and simmer for 30 minutes.
  2. Meanwhile, in another saucepan, saute carrots, celery and onion in oil until almost tender. Add the mushrooms; saute 5 minutes longer. Add vegetables and long grain rice to wild rice. Cover and cook for 30-35 minutes or until rice is tender. Stir in parsley.

FOOTNOTE

  • Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth) equals 313 calories, 6 g fat (0 saturated fat), 2 mg cholesterol, 272 mg sodium, 57 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 fat.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by JDVMD
As written, a bit salty. Next time, I would use low-sodium chicken broth. Left out the mushrooms. MORE


 
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