Wild Rice Mushroom Stuffing
|Uncooked wild rice||1⁄2 Cup (8 tbs)|
|French bread||4 Ounce (Day Old)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Rubbed sage||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Thyme sprigs||4 (For Garnish)|
Rinse and cook rice according to package directions; set aside.
Cut enough bread into 1/2-inch cubes to measure 4 cups.
Spread in single layer on baking sheet.
Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
Melt butter in large skillet over medium heat.
Add onion and garlic.
Cook and stir 3 minutes.
Add mushrooms; cook 3 minutes, stirring occasionally.
Add sage, dried thyme leaves, salt and pepper.
Add cooked rice; cook 2 minutes, stirring occasionally.
Stir in broth.
Add pecans and toasted bread cubes; toss lightly.
Transfer to 1 1/2-quart casserole.
Preheat oven to 325°F.
Cover casserole with lid or foil.
Bake 40 minutes or until heated through.
Garnish, if desired.