Wild Rice with Rosemary and Cashew Stuffing |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways. Ingredients:
1 teaspoon olive oil |
1/2 cup onion, chopped |
1/2 cup chopped fresh mushrooms |
1 cup chopped cashews |
1 tablespoon chopped fresh rosemary |
1 3/4 cups chicken stock |
1 cup long grain and wild rice mix |
Directions:
1. Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
2. Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.
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