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Dried Tomato Rice Stuffing
Ingredients
- 2/3 cup snipped dried tomatoes (not oil-packed)
- 1/2 cup butter
- 1 medium onion, chopped
- 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 cup chopped walnuts
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)
- Servings Per Recipe 10,
- cal. (kcal) 328,
- Fat, total (g) 14,
- chol. (mg) 43,
- sat. fat (g) 6,
- carb. (g) 44,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 8,
- vit. A (IU) 534,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 105,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 282,
- Potassium (mg) 322,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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