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Wild Rice Mushroom Stuffing

Holidaycooking's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Occasion: 
Christmas

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