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Stuff your holiday bird with this thyme-seasoned
wild and brown rice stuffing with mushrooms, celery and water
chestnuts.
Wild Rice Stuffing
- 1/4 cup wild rice, uncooked
1/4 cup brown rice
1 1/2 cups water
1/2 cup onion, chopped
1 chicken bouillon cube
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
2 cups fresh mushrooms, sliced
1/2 cup celery, chopped
1/2 cup water chestnuts, chopped
- Combine wild and brown rice and rinse
in a strainer under cold running water for 1 minute.
- In medium saucepan, combine rice mixture,
water, onion, bouillon cube, thyme and pepper. Bring to a boil
while stirring to dissolve bouillon cube; reduce heat to low
and cover. Simmer for 45 minutes.
- Stir mushrooms, celery and waterchestnuts
into rice mixture. Return to boiling; reduce heat. Simmer, covered
for 10 to 20 minutes more, or until celery is just tender, stirring
occasionally.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle
White, a division of Cargill, Incorporated. Used with permission.
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