See Also: Wild Rice Mushroom Stuffing(recipes)
Wild Rice, Cranberry and Apple Stuffing(recipes)
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Wild Rice, Mushroom and Spinach Skillet(recipes)
Butterflied chicken breasts filled with a wild rice and forest mushroom pilaff(recipes)
Barbecued snapper with mushroom stuffing(recipes)
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Wild Mushroom Stroganoff(recipes)
Wild Mushroom Sauce(recipes)
Wild Mushroom Soup(recipes)

Wild Rice Mushroom Stuffing (recipes)


Wild Rice Mushroom Stuffing

Yield: Makes 6 to 8 servings



Ingredients:



1/2cup uncooked wild rice

Day-old French bread (about 4 ounces)

1/2cup butter or margarine

1large onion, chopped

1clove garlic, minced

3cups sliced fresh mushrooms*

1/2teaspoon rubbed sage

1/2teaspoon dried thyme leaves

1/2teaspoon salt

1/4teaspoon black pepper

1cup chicken broth

1/2cup coarsely chopped pecans

Thyme sprigs for garnish









Preparation:





1.Rinse and cook rice according to package directions; set aside.2.Cut enough bread into 1/2-inch cubes to measure 4 cups. Spread in single layer on baking sheet. Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside. 3.Melt butter in large skillet over medium heat. Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 minutes, stirring occasionally. Add sage, dried thyme leaves, salt and pepper. Add cooked rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly. 4.Transfer to 1-1/2-quart casserole.** Preheat oven to 325°F. Cover casserole with lid or foil. Bake 40 minutes or until heated through. Garnish, if desired. **At this point, Wild Rice Mushroom Stuffing may be covered and refrigerated up to 8 hours before baking. Bake 50 minutes or until heated through.