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Nutrition Facts
Nutrition facts per serving:
- cal.(kcal)64
- carb.(g)13
- 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(µg)20
- sodium(mg)144
- Potassium(mg)191
- calcium(mg)20
- iron(mg)1
*Percent Daily Values are base on a 2,000 calorie diet
Wild Rice Stuffing
Makes:
6
servings
Serving size:
1/2 cup
Prep
10 mins
Cook 45 mins
Cook 45 mins
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.
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