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Wild Rice Dressing Recipe
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Chopped shallots||3 Tablespoon|
|Mushrooms||1⁄4 Pound, chopped|
|Eggs||2 , well beaten|
|Ground pepper||To Taste|
Serving size: Complete recipe
Calories 606 Calories from Fat 332
% Daily Value*
Total Fat 37 g57.6%
Saturated Fat 18.6 g92.9%
Trans Fat 0 g
Cholesterol 487.5 mg
Sodium 788.9 mg32.9%
Total Carbohydrates 37 g12.4%
Dietary Fiber 2.1 g8.3%
Sugars 4 g
Protein 20 g40.8%
Vitamin A 35.5% Vitamin C 10.3%
Calcium 10.9% Iron 31%
*Based on a 2000 Calorie diet
Cook the rice mix according to package directions.
While still hot, stir in the dry vermouth.
Cool to room temperature.
Saute the shallots and mushrooms in hot butter for four to five minutes and add the livers.
Stir into cooled rice.
Add the eggs (two will give a more bound dressing) to the rice and add salt and pepper to taste.
Turn into a lightly greased baking dish and bake thirty minutes