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.

Mushroom-Wild Rice Stuffing
SERVINGS
12
PREP TIME
15 mins
Ingredients
  • 1   cup uncooked wild rice
  • 4   cups water
  • 1   cup uncooked brown rice
  • 1   tablespoon instant chicken bouillon granules
  • 1   teaspoon salt
  • 1   teaspoon ground nutmeg
  • 8   cups sliced fresh mushrooms (such as stemmed shiitake, baby portobello, and/or button)
  • 2   cups chopped celery
  • 1   cup chopped onion
  • 2   cups shredded carrots
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. 
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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