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Mushroom-Wild Rice Stuffing

Makes: 12 servings
Prep 15 mins Cook 45 mins
Mushroom-Wild Rice Stuffing
  • 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
  • 1  cup  chopped onion
  • 2  cups  shredded carrots

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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