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.

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  • 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
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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.
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.
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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