Wild Rice Mushroom Stuffing Recipe
Ingredients
1/2 cup uncooked wild rice
Day-old French bread (about 4 ounces)
1/2 cup butter or margarine
1 large onion, chopped
1 clove garlic, minced
3 cups sliced fresh mushrooms
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chicken broth
1/2 cup coarsely chopped pecans
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.
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