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Mushroom-Wild Rice Stuffing
Ingredients
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1
cup uncooked wild rice
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4
cups water
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1
cup uncooked brown rice
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1
tablespoon instant chicken bouillon granules
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1
teaspoon salt
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1
teaspoon ground nutmeg
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8
cups sliced fresh mushrooms (such as stemmed shiitake, baby portobello, and/or button)
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2
cups chopped celery
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1
cup chopped onion
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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
- Make Ahead Tip 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.
Top Brands
nice rice stuffing - i put it in the turkey and it was good
11/25/2010 05:51:18 PM Report Abuse