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.
Prep Time:
55 mins
Total Time:
1 hr 20 mins
Servings:
Makes 8 to 10 servings.
Ingredients
-
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
Calories 187, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 305 mg, Carbohydrate 25 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 3%, Vitamin C 3%, Calcium 3%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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