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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Wild Rice Stuffing
Makes: 6
servings
Serving size: 1/2cup
Prep
10 mins
Cook
45 mins
Ingredients
- 1/4 cup wild rice
- 1 3/4 cups water
- 1/4 cup regular brown rice
- 1 teaspoon instant chicken bouillon granules
- 1/8 - 14 teaspoons ground sage or nutmeg
- 2 cups sliced fresh mushrooms
- 1/2 cup sliced celery
- 3 green onions, sliced
- 1/4 cup sliced almonds or pine nuts, toasted (optional)
Directions
1. Rinse uncooked wild rice in a strainer under cold water about 1 minute. In a medium saucepan combine wild rice, the 1-3/4 cups water, uncooked brown rice, bouillon granules, and sage or nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
2. Add mushrooms, celery, and green onions. Cook, covered, over medium-low heat for 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds or pine nuts. Use to stuff a 3-1/2- to 4-pound broiler-fryer chicken or serve immediately.
From the Test Kitchen
- Place stuffing into a 1-quart casserole and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degrees F oven about 30 minutes or until heated through.
Nutrition Facts
(Wild Rice Stuffing)
- Servings Per Recipe 6,
- cal. (kcal) 64,
- carb. (g) 13,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 3,
- vit. A (IU) 97,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- sodium (mg) 144,
- Potassium (mg) 191,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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