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Wild Rice and Mushroom Stuffing Recipe

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This recipe for Wild Rice and Mushroom Stuffing, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Keeran (Ted) Eidukas- Lake in the Hills, IL
Added: Saturday, March 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. rinsed wild rice
1 c. dried cranberries
4 T. butter
3 diced medium carrots
2 diced celery stalks
1 medium diced onion
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
8 oz. shitake mushrooms (caps sliced)
10 oz. white sliced mushrooms
2 c. long grain white or brown rice
1 can (14.5 oz.) chicken broth

Directions:
Directions:
In saucepan, heat wild rice and 2 c. water to boiling over high heat. Reduce heat to low; cover and simmer 35-40 minutes. Stir in cranberries; heat 1 minute. Drain wild rice mixture, if necessary. Meanwhile in nonstick Dutch oven, melt 2 T. butter over medium heat. Add carrots, celery, and onion and cook 12-15 minutes or until tender and golden. Stir in salt, thyme and pepper and cook one minute; transfer to medium bowl. In same Dutch oven, melt remaining butter over medium heat. Add mushrooms and cook 12 minutes or until tender and golden and liquid evaporates; transfer to bowl with vegetables. In same Dutch oven, heat white rice, broth and 1 3/4 c. water to boiling over high heat. Reduce heat to low; cover and simmer 18-20 minutes or until tender. Stir wild rice and vegetable mixture into rice. Spoon stuffing into 13 x 9 glass baking dish. Cover with foil and bake in preheated 325 F oven 20 minutes or until heated through....

Personal Notes:
Personal Notes:
Each 1/2 cup: 120 cal. 3 g protein, 23 g carb, 2 g total fat, 2 g fiber, 0 mg cholesterol, 190 mg sodium

 

 

 

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