"The belly rules the mind."--Spanish Proverb

Wild Rice Stuffing Recipe

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This recipe for Wild Rice Stuffing, by , is from BRAT Diet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
c. wild rice
c. brown rice
1 1/3 tsp. instant chicken bouillon granules
1/8 tsp. ground sage or nutmeg
1 c. water
2 c. sliced fresh mushrooms
c. chopped celery
3 green onions sliced
c. toasted, slivered almonds or pine nuts

Directions:
Directions:
Rinse wild rice in a strainer under cold water. In a medium saucepan, combine wild rice, brown rice, bouillon granules, sage or nutmeg, and 1 cup water. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add mushrooms, celery, and green onions. Cook, covered, over medium-low heat for 10-20 minutes more or until vegetables are just ender, stirring frequently. Stir in nuts.

Use to stuff one 2 - 3 pound broiler-fryer chicken and bake. Or, to serve, add cup water and transfer to a 1 quart casserole. Bake at 375 for 25-30 minutes.

 

 

 

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