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


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Prep Time: 15 mins
Total Time: 1 hr
Servings: 12 servings
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Ingredients
 
savings in
 
  • 1  cup  uncooked wild riceOn Sale
  • 4  cups  waterOn Sale
  • 1  cup  uncooked brown riceOn Sale
  • 1  tablespoon  instant chicken bouillon granulesOn Sale
  • 1  teaspoon  saltOn Sale
  • 1  teaspoon  ground nutmegOn Sale
  • 8  cups  sliced fresh mushrooms (such as stemmed shiitake, baby portobello, and/or button)On Sale
  • 2  cups  chopped celeryOn Sale
  • 1  cup  chopped onionOn Sale
  • 2  cups  shredded carrotsOn Sale

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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Recommended Recipe:
"Healthified" Spinach and Rice Casserole
"Healthified" Spinach and Rice Casserole

72% less sat fat, 43% fewer calories, 61% less fat than the original recipe. Give a favorite casserole a makeover using brown rice for whole-grain benefits.

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