Discussion Boards
Wild Rice And Herb Stuffing
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Chewy with great nutty flavour. Wonderful aroma of sage and other herbs.
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Cans of condensed chicken broth (10 oz., 284 mL, each)
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2
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2
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Water
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2 cups
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500 mL
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Wild rice
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1 1/2 cup
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375 mL
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Chopped onion
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1 cup
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250 mL
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Chopped celery
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1 cup
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250 mL
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Diced red pepper
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2/3 cup
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150 mL
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Diced fresh mushrooms
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1 cup
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250 mL
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Hard margarine (or butter)
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1/4 cup
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60 mL
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Coarse dry bread crumbs
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1 cup
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250 mL
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Pine nuts, chopped
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1/2 cup
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125 mL
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Chopped fresh parsley (or 1 1/2 tsp., 7 mL, flakes)
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2 tbsp.
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30 mL
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Chopped fresh mint leaves (or 1 1/2 tsp., 7 mL, dried)
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2 tbsp.
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30 mL
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Chopped fresh thyme (or 1 1/2 tsp., 7 mL, dried)
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2 tbsp.
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30 mL
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Chopped fresh sage (or 3/4 tsp., 4 mL, dried)
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1 tbsp.
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15 mL
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Salt
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1/2 tsp.
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2 mL
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Pepper
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1/4 tsp.
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1 mL
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Bring broth and water to a boil in large saucepan.
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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.
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Sauté onion, celery, red pepper and mushrooms in margarine in large frying pan for about 5 minutes until onion is soft.
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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).
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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
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Reprinted from Home for the Holidays © Company's Coming Publishing Limited
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