Wild Rice Stuffing

By Avera

  • 1/4 cup wild rice

  • 1-3/4 cups water

  • 1/4 cup brown rice

  • 1 teaspoon instant chicken bouillon granules

  • 1/8 to 1/4 teaspoon ground sage or nutmeg

  • 2 cups sliced fresh mushrooms

  • 1/2 cup chopped celery (1 stalk)

  • 1/3 cup sliced green onion (3)

  • 1/2 cup sliced almonds or pine nuts, toasted

  1. Rinse uncooked wild rice in a strainer under cold water about 1 minute; drain. In a medium saucepan combine wild rice, the 1 3/4 cups water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

  2. Add mushrooms, celery, and green onion. Cook, covered, over medium-low heat about 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds. Serve immediately, or cool and use to stuff a 3-1/2- to 4-pound broiler-fryer chicken (see stuffing tips). Makes 6 servings.

  3. Make-ahead directions: Prepare as above through step 2. Transfer stuffing to a 1-quart casserole. Cover and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degree F oven about 30 minutes or until heated through.

Nutritional Facts

Nutrition Facts Per Serving
Calories 66
Total Fat (g) 1
Cholesterol (mg) 0
Sodium (mg) 155
Carbohydrate (g) 13
Total Sugar (g) 1
Fiber (g) 1
Protein (g) 3

low carb weight loss side side dish vegetarian vegetables gluten free dairy free

2 replies

Avera 2008-11-23 18:49:20 -0600 Report

Wild rice is a uniquely American crop. The Indians of the Great Lakes area would harvest it by canoeing through the marsh grass and beating the grain from the stalks into their canoes. In this homey dressing, the chewy texture of wild rice is accented with brown rice, nutmeg, and mushrooms.