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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 7 |
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Although it uses many of the same ingredients found in typical stuffings, this version has a bit of a twist because the wild rice provides a different texture. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 1/2 cups water |
2/3 cup uncooked wild rice |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
4 medium carrots, sliced |
2 celery ribs, chopped |
1 medium onion, chopped |
2 tablespoons vegetable oil |
1/2 lb fresh mushrooms, sliced |
1 1/2 cups uncooked long grain rice |
1/4 cup minced fresh parsley |
Directions:
1. In a large saucepan, bring broth and water to a boil. Add the wild rice, salt and thyme. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in another saucepan, saute carrots, celery and onion in oil until almost tender. Add the mushrooms; saute 5 minutes longer. Add vegetables and long grain rice to wild rice. Cover and cook for 30-35 minutes or until rice is tender. Stir in parsley.
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