Wild Rice Mushroom Stuffing Recipe
Ingredients
| Wild rice | 1/2 Cup (16 tbs), uncooked | |
| Day-old French bread (about 4 ounces) | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 3 Cup (16 tbs), sliced | |
| Sage | 1/2 Teaspoon, rubbed | |
| Dried thyme leaves | 1/2 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), coarsely chopped | |
| Thyme sprigs 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.
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.
Chef
