Wild Rice Stuffing
This whole grain side dish recipe has only 1 gram of fat per serving yet is hearty and satisfying, especially when served with lean meats, chicken or fish.
Ingredients
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1/4 cup wild rice
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1-3/4 cups water
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1/4 cup brown rice
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1 teaspoon instant chicken bouillon granules
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1/8 to 1/4 teaspoon ground sage or nutmeg
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2 cups sliced fresh mushrooms
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1/2 cup chopped celery (1 stalk)
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1/3 cup sliced green onion (3)
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1/2 cup sliced almonds or pine nuts, toasted (see tip, page 000) (optional)
Directions
1.
Rinse uncooked wild rice in a strainer under cold water about 1 minute; drain. In a medium saucepan combine wild rice, the 1 3/4 cups water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2.
Add mushrooms, celery, and green onion. Cook, covered, over medium-low heat about 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds. Serve immediately, or cool and use to stuff a 3-1/2- to 4-pound broiler-fryer chicken (see stuffing tips). Makes 6 servings.
3.
Make-ahead directions: Prepare as above through step 2. Transfer stuffing to a 1-quart casserole. Cover and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degree F oven about 30 minutes or until heated through.
4.
Low-Fat Easy
Nutrition information
Calories 66, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 155 mg, Carbohydrate 13 g, Total Sugar 1 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 1%, Iron 3%. Exchanges: Vegetable 1, Starch .5.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Brown and Wild Rice Mushroom Soup
Mushrooms pair deliciously with many varieties of rice, such as in this side dish recipe with flavorful vegetables.
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