Wild Rice, Cranberry And Mushroom Stuffing
|Wild rice||2⁄3 Cup (10.67 tbs)|
|Water||2 2⁄3 Cup (42.67 tbs)|
|Finely chopped mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Ground pepper||To Taste|
|Chopped cranberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|Currants/Raisins||1⁄3 Cup (5.33 tbs)|
Rinse rice; drain.
Bring rice, water and salt to taste to a boil in saucepan.
Simmer, loosely covered, for 45 to 60 minutes or until rice is tender and most of liquid has been absorbed.
Let stand for 5 minutes; drain.
Saute mushrooms and onion in butter in skillet for 10 minutes or until mushrooms and onion are tender.
Stir in 1/4 teaspoon salt, pepper, cranberries, currants and rice.
Preheat oven to 350 degrees.
Spoon stuffing into baking dish.
Bake for 30 minutes.