Wild Rice Mushroom Stuffing

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Wild Rice Mushroom Stuffing."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/wild-rice-mushroom-stuffing-recipe.htm>  01 December 2008.

Wild Rice Mushroom Stuffing Photo
Wild Rice Mushroom Stuffing
Yield: Makes 6 to 8 servings
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Ingredients:
1/2
cup uncooked wild rice

Day-old French bread (about 4 ounces)

1/2
cup butter or margarine

1
large onion, chopped

1
clove garlic, minced

3
cups sliced fresh mushrooms*

1/2
teaspoon rubbed sage

1/2
teaspoon dried thyme leaves

1/2
teaspoon salt

1/4
teaspoon black pepper

1
cup chicken broth

1/2
cup coarsely chopped pecans

Thyme sprigs for garnish



Preparation:
1.
Rinse and cook rice according to package directions; set aside.

2.
Cut enough bread into 1/2-inch cubes to measure 4 cups. Spread in single layer on baking sheet. Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.

3.
Melt butter in large skillet over medium heat. Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 minutes, stirring occasionally. Add sage, dried thyme leaves, salt and pepper. Add cooked rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly.

4.
Transfer to 1-1/2-quart casserole.** Preheat oven to 325°F. Cover casserole with lid or foil. Bake 40 minutes or until heated through. Garnish, if desired.
**At this point, Wild Rice Mushroom Stuffing may be covered and refrigerated up to 8 hours before baking. Bake 50 minutes or until heated through.





This recipe appears in: Stuffing