WILD RICE STUFFING # 2
Source of Recipe
From Good Housekeeping magazine, but with my own perks.
Recipe Introduction
I did not use the parsely leaves. I was going to add dried ones but noticed the packets in the mix had them, so decided not to.
I also added fresh sliced mushrooms
List of Ingredients
1 package (12 to 16 ounces) pork sausage
3 or 4 medium celery stalks, finely chopped
1 large onion, finely chopped
sliced mushrooms fresh or canned (I like fresh better)
2 boxes (6 ounces each) Uncle Bens wild rice mix with seasoning packet (not quick cooking)
3 1/2 cups water
1 cup loosely packed fresh parsley leaves, coarsely chopped
Heat 5 quart Dutch oven over medium-high heat until hot. Add sausage and cook 6 to 8 minutes or until sausage is browned, breaking up sausage with side of spoon.
Add celery, onion, and mushrooms and cook 8 to 10 minutes or until vegetables are soft, stirring frequently. Stir in rice mix with seasoning packet and water; heat to boiling. Reduce heat to low, cover and simmer 25 to 30 minutes or until most of liquid is absorbed and rice is tender. Fluff rice with fork and stir in parsley.
Note: I threw in a handful of wild rice I had on hand and added an extra 1/2 cup of water.Recipe
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