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Vegetable Wild Rice Stuffing

 Vegetable Wild Rice Stuffing
"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.
7 ServingsPrep: 25 min. Cook: 1 hour

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

  • 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.
  • 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.
Nutritional Facts: One 1-cup serving (prepared with reduced-sodium broth) equals 313 calories, 6 g fat (0 saturated fat), 2 mg cholesterol, 272 mg sodium,

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Vegetable Wild Rice Stuffing (continued)

Nutritional Facts: 57 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 fat.