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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.

Saut� 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