Wild Rice, Cranberry And Mushroom Stuffing Recipe
Ingredients
| Wild rice | 2/3 Cup (16 tbs) | |
| Water | 2 2/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Mushrooms | 1 1/2 Cup (16 tbs), finely chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1 To taste | |
| Cranberries | 1 Cup (16 tbs), frozen | |
| 1/3 cup currants or raisins (optional) | ||
Directions
Rinse rice; drain.
Bring rice, water and salt to taste to a boil in saucepan.
Reduce heat.
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.
Bring rice, water and salt to taste to a boil in saucepan.
Reduce heat.
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.
Chef
