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Wild Rice And Herb Stuffing




Source of Recipe


Women Today


List of Ingredients




Cans of condensed chicken broth (10 oz., 284 mL, each) 2 2
Water 2 cups 500 mL

Wild rice 1 1/2 cup 375 mL

Chopped onion 1 cup 250 mL
Chopped celery 1 cup 250 mL
Diced red pepper 2/3 cup 150 mL
Diced fresh mushrooms 1 cup 250 mL
Hard margarine (or butter) 1/4 cup 60 mL

Coarse dry bread crumbs 1 cup 250 mL
Pine nuts, chopped 1/2 cup 125 mL
Chopped fresh parsley (or 1 1/2 tsp., 7 mL, flakes) 2 tbsp. 30 mL
Chopped fresh mint leaves (or 1 1/2 tsp., 7 mL, dried) 2 tbsp. 30 mL
Chopped fresh thyme (or 1 1/2 tsp., 7 mL, dried) 2 tbsp. 30 mL
Chopped fresh sage (or 3/4 tsp., 4 mL, dried) 1 tbsp. 15 mL
Salt 1/2 tsp. 2 mL
Pepper 1/4 tsp. 1 mL


Recipe



Bring broth and water to a boil in large saucepan.

Add rice. Stir. Cover. Bring to a boil on medium. Reduce heat to medium-low. Simmer for about 45 minutes until rice has just popped but is still slightly firm. Turn into large bowl.

Sauté onion, celery, red pepper and mushrooms in margarine in large frying pan for about 5 minutes until onion is soft.

Add remaining 8 ingredients. Stir until well combined. Add to rice. Stir. Transfer stuffing to well-greased 3 quart (3 L) baking dish. Cover. Bake in 350°F (175°C) oven for 30 to 60 minutes until heated through. Makes 8 cups (2 L).


1/2 cup (125 mL): 160 Calories; 6.7 g Total Fat; 416 mg Sodium; 7 g Protein; 20 g Carbohydrate; 2 g Dietary Fibre