TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES: 10-12 servings


  • 2 slices bread, cut into 1/2-inch cubes
  • 2 packages (6 ounces each) long grain and wild rice mix
  • 4 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh gingerroot
  • 6 tablespoons butter
  • 1/4 cup chicken broth
  • 1 can (8 ounces) water chestnuts, drained and chopped


  1. Place bread cubes on a baking sheet. Bake at 250° for 35 minutes or until toasted. Meanwhile, prepare rice according to package directions. In a large skillet, saute the celery, onion and ginger in butter until tender. Add to the rice.
  2. Stir in broth, water chestnuts and bread cubes. Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 10-12 servings.
Originally published as Gingered Long Grain and Wild Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p115

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