Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 6
    • cal.(kcal)64
    • Fat, total(g)0
    • chol.(mg)0
    • sat. fat(g)0
    • carb.(g)13
    • Monosaturated fat(g)0
    • Polyunsaturated fat(g)0
    • fiber(g)1
    • sugar(g)1
    • pro.(g)3
    • vit. A(IU)97
    • vit. C(mg)2
    • Thiamin(mg)0
    • Riboflavin(mg)0
    • Niacin(mg)2
    • Pyridoxine (Vit. B6)(mg)0
    • Folate(g)20
    • Cobalamin (Vit. B12)(g)0
    • sodium(mg)144
    • Potassium(mg)191
    • calcium(mg)20
    • iron(mg)1
    *Percent Daily Values are base on a 2,000 calorie diet
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    Wild Rice Stuffing

    Makes: 6 servings Serving size: 1/2 cup
    Prep 10 mins
    Cook 45 mins
     

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    Ingredients

    • 1/4 cup wild rice
    • 1 3/4 cups water
    • 1/4 cup regular brown rice
    • 1 teaspoon instant chicken bouillon granules
    • 1/8 - 14 teaspoons ground sage or nutmeg
    • 2 cups sliced fresh mushrooms
    • 1/2 cup sliced celery
    • 3 green onions, sliced
    • 1/4 cup sliced almonds or pine nuts, toasted (optional)

    Directions

    Rinse uncooked wild rice in a strainer under cold water about 1 minute. In a medium saucepan combine wild rice, the 1-3/4 cups water, uncooked brown rice, bouillon granules, and sage or nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

    Add mushrooms, celery, and green onions. Cook, covered, over medium-low heat for 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds or pine nuts. Use to stuff a 3-1/2- to 4-pound broiler-fryer chicken or serve immediately.

    Make Ahead Tip

    • Place stuffing into a 1-quart casserole and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degrees F oven about 30 minutes or until heated through.
    Wild Rice Stuffing


     
     
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