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