Slow Cooker Wild Rice Stuffing
Source of Recipe
Slow Cooker Magazine, 1/04, Pillsbury
* Exported from MasterCook *
Slow Cooker Wild Rice Stuffing
Recipe By : Pillsbury
Serving Size : 22 Preparation Time :0:00
Categories : Crockpot, Exchanges, Holiday, Stuffings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked wild rice
-- (use whole-grain not cracked or broken)
1 cup fresh mushrooms -- sliced
1 medium onion (1/2 cup) -- chopped
1 medium stalk celery (about 1/2 cup) -- chopped
1 medium carrot (about 1/2 cup) -- chopped
2 tablespoons butter or margarine -- cut into small
-- pieces
1 container chicken broth (32 oz)
5 cups herb-seasoned cubed stuffing
In 5 to 6-quart slow cooker, combine all ingredients except stuffing; mix well. Cover; cook on low setting for 5 hours. Gently stir stuffing into rice mixture. Cover; cook an additional 45 to 60 minutes or until stuffing is moist and tender. Just before serving, gently stir mixture.
Judi's notes: Pillsbury suggests that you use whole-grain wild rice. The package labeled broken or cracked loses its shape during long, slow cooking.
Make-Ahead Tip: Make the stuffing in advance; transfer it to a food storage container and cover it. You can refrigerate it up to a day. Reheat the covered stuffing in the microwave.
Note: Do NOT use the slow cooker to reheat refrigerated foods; the slow cooker heats food too gradually to stop the growth of harmful bacteria.
Makes 22 (1/2-cup servings)
Nutrition Information Per Serving (1/2 cup):
Calories 110
Total fat, 2 g, cholesterol 5 mg, sodium 440 mg, total carbohydrate 19 g, dietary fiber 1 g, sugars 1 g, protein 4 g.
Exchanges: 1 starch, 1/2 fat
Carbohydrate choices: 1
Source:
"Slow Cooker Magazine, 1/04"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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