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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 7 |
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Although it uses many of the same ingredients found in typical stuffings, my family enjoys this version because the wild rice provides a different texture, shares Edie DeSpain of Logan, Utah. Ingredients:
2 cans (14-1/2 ounces each) 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 canola oil |
1/2 pound 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 the carrots, celery and onion in oil until crisp-tender. Add mushrooms; saute 5 minutes longer. Stir in vegetables and long grain rice to wild rice. Cover and cook for 30-35 minutes or until rice is tender. Stir in parsley. Yield: 7 servings.
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