Mushroom-Wild Rice Stuffing

Instead of using bread in your stuffing, give rice a try. In this recipe, the chewy texture of wild rice is accented with brown rice, nutmeg, and mushrooms.



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Servings: 12
Prep Time: 15 mins
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Ingredients
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    1   cup 
    uncooked wild rice
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    4   cups 
    water
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    1   cup 
    uncooked brown rice
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    1   tablespoon 
    instant chicken bouillon granules
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    1   teaspoon 
    salt
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    1   teaspoon 
    ground nutmeg
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    8   cups 
    sliced fresh mushrooms (such as stemmed shiitake, baby portobello, and/or button)
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    2   cups 
    chopped celery
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    1   cup 
    chopped onion
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    2   cups 
    shredded carrots

Directions
1.
Rinse wild rice in a strainer under cold water about 1 minute. In a 4-quart Dutch oven, combine wild rice, the 4 cups water, the brown rice, bouillon granules, salt, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
2.
Stir in mushrooms, celery, and onion. Return to boiling; reduce heat to medium-low. Cover and cook about 25 minutes more or until rice is tender, stirring occasionally. Drain. Stir in carrots. Serve immediately. Makes 12 servings.
Make Ahead Tip
  • Prepare Mushroom-Wild Rice Stuffing as directed; spoon into a 3-quart casserole. Cover and refrigerate for up to 24 hours. Bake, covered, in a 325 degree oven for 65 to 75 minutes or until heated through.
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