Mushroom and Wild Rice Stuffing

Mushroom and Wild Rice Stuffing

Loaded with vegetables, this recipe can easily be served as a side dish, but it's especially delectable with turkey or chicken.

Recipe from Better Homes and Gardens
SERVINGS
8 to 10
PREP TIME
55 mins

Mushroom and Wild Rice Stuffing

Loaded with vegetables, this recipe can easily be served as a side dish, but it's especially delectable with turkey or chicken.

Ingredients
  • 1/2  cup wild rice, rinsed
  • 1  14 1/2 ounce can reduced-sodium chicken broth
  • 2   cups sliced fresh mushrooms
  • 1/2  cup chopped onion
  • 2   tablespoons margarine or butter
  • 1 1/2  cups herb-seasoned stuffing mix
  • 1/2  cup chopped toasted walnuts
  • 1/2  cup dried cranberries
Related Video
How to Make White and Wild Rice Pilaf

Make this white and wild rice pilaf as the perfect complement to your main course. The hint of garlic and vegetables will keep you coming back for more.

Directions
1. 
In a medium saucepan combine uncooked wild rice and chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 50 to 60 minutes or until rice is just tender. Remove from heat; do not drain.
2. 
Preheat oven to 325 degrees F. Meanwhile, in a large skillet cook mushrooms and onion in margarine or butter until tender; remove from heat. Stir in stuffing mix and undrained rice. Add toasted walnuts and cranberries. If mixture seems dry, stir in 1 to 2 tablespoons water.
3. 
Transfer stuffing to a 2-quart casserole. Bake, covered, for 25 to 30 minutes or until heated through. Makes 8 to 10 servings.

nutrition information

Per Serving: cal. (kcal) 187, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 25, fiber (g) 3, pro. (g) 5, vit. A (RE) 31, vit. C (mg) 2, sodium (mg) 305, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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