Wild Rice Mushroom Stuffing
Makes 6 to 8 servings
|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|
|1/4||teaspoon black pepper|
|1||cup chicken broth|
|1/2||cup coarsely chopped pecans|
|Thyme sprigs for garnish|
*Or, substitute 1-1/2 cups sliced fresh shiitake mushrooms for 1-1/2 cups of the fresh mushrooms.
- 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.
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