Wild Rice Mushroom Stuffing
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Wild Rice Mushroom Stuffing." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/wild-rice-mushroom-stuffing-recipe.htm> 06 July 2008.
Wild Rice Mushroom Stuffing
Yield: Makes 6 to 8 servings
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
1/2
teaspoon salt
1/4
teaspoon black pepper
1
cup chicken broth
1/2
cup coarsely chopped pecans
Thyme sprigs for garnish
Preparation:
1.
Rinse and cook rice according to package directions; set aside.
2.
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.
3.
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.
4.
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.
**At this point, Wild Rice Mushroom Stuffing may be covered and refrigerated up to 8 hours before baking. Bake 50 minutes or until heated through.
This recipe appears in: Stuffing