Mushroom-Wild Rice Stuffing

Instead of using bread in your stuffing, give rice a try. In this recipe, the chewy texture of wild rice is accented with brown rice, nutmeg, and mushrooms.

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4 users rated this recipe an average rating of 2.0
Makes:
12 servings
Prep:
15 mins
Cook:
45 mins
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Mushroom-Wild Rice Stuffing

Ingredients
1
cup uncooked wild rice
4
cups water
1
cup uncooked brown rice
1
tablespoon instant chicken bouillon granules
1
teaspoon salt
1
teaspoon ground nutmeg
8
cups sliced fresh mushrooms (such as stemmed shiitake, baby portobello, and/or button)
2
cups chopped celery
2
cups shredded carrots

Directions

  1. Rinse wild rice in a strainer under cold water about 1 minute. In a 4-quart Dutch oven, combine wild rice, the 4 cups water, the brown rice, bouillon granules, salt, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
  2. Stir in mushrooms, celery, and onion. Return to boiling; reduce heat to medium-low. Cover and cook about 25 minutes more or until rice is tender, stirring occasionally. Drain. Stir in carrots. Serve immediately. Makes 12 servings.

From the Test Kitchen

Prepare Mushroom-Wild Rice Stuffing as directed; spoon into a 3-quart casserole. Cover and refrigerate for up to 24 hours. Bake, covered, in a 325 degree oven for 65 to 75 minutes or until heated through.

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