Directions:
- In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through.
- In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish.
- Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 653.94 Kcal (2738 kJ) | ||
| Calories from fat | 82.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 14% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 1531.07mg | 64% | |
| Potassium | 217.15mg | 5% | |
| Total Carbs | 115.15g | 38% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 24.93g | 50% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 162.7 Kcal (681 kJ) | ||
| Calories from fat | 20.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 14% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 380.94mg | 64% | |
| Potassium | 54.03mg | 5% | |
| Total Carbs | 28.65g | 38% | |
| Sugars | 0.52g | 8% | |
| Dietary Fiber | 0.59g | 10% | |
| Protein | 6.2g | 50% | |
| Vitamin C | 1.7mg | 12% | |
| Iron | 0.2mg | 5% | |
| Calcium | 7.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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