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.



by 3  people


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Ingredients
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    1/2  cup 
    wild rice, rinsed
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    1  14 1/2 ounce can 
    reduced-sodium chicken broth
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    2   cups 
    sliced fresh mushrooms
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    1/2  cup 
    chopped onion
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    2   tablespoons 
    margarine or butter
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    1 1/2  cups 
    herb-seasoned stuffing mix
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    1/2  cup 
    chopped toasted walnuts
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    1/2  cup 
    dried cranberries

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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