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Dried Tomato Rice Stuffing

Makes: 10 servings
Serving size: 1/2cup Yield: 5 cups
Prep 25 mins Bake 375°F 30 mins
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 (g) 105,
  • Cobalamin (Vit. B12) (g) 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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