Dried Tomato Rice Stuffing

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  • Makes: 10 servings
  • Serving Size: 1/2 cup
  • Yields: 5 cups
  • Prep: 25 mins
  • Bake: 30 mins 375°F
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Dried Tomato Rice Stuffing
Ingredients
2/3
cup snipped dried tomatoes (not oil-packed)
1/2
cup butter
1
3
cups cooked unseasoned wild rice blend
1/4
cup chopped fresh parsley
1/4
cup chopped fresh basil
1/2
teaspoon salt
1/2
teaspoon ground black pepper
3/4
cup turkey or chicken broth
1
egg
1/2
Directions
  1. Preheat oven to 375 degrees F. Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes to soften. Drain tomatoes; set aside. In a large skillet, melt butter; add onion and cook until tender. Stir in rice, tomatoes, parsley, basil, salt, and pepper. Whisk together the broth and egg. Stir into rice mixture and place in a 2-quart baking dish. Sprinkle with walnuts. Bake, uncovered, for 30 minutes or until set.
Nutrition Facts (Dried Tomato Rice Stuffing)
    Per serving:
  • 328 kcal cal.,
  • 14 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 43 mg chol.,
  • 282 mg sodium,
  • 44 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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