Vegetable Wild Rice Stuffing Recipe

5 1
Vegetable Wild Rice Stuffing Recipe
Vegetable Wild Rice Stuffing Recipe photo by Taste of Home
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Vegetable Wild Rice Stuffing Recipe

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5 1
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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.
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour
MAKES:
7 servings
TOTAL TIME:
Prep: 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 vegetable 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 carrots, celery and onion in oil until almost tender. Add the mushrooms; saute 5 minutes longer. Add 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.
Originally published as Wild Rice Stuffing in Quick Cooking December 2000, p61

Nutritional Facts

1 cup: 313 calories, 6g fat (0 saturated fat), 2mg cholesterol, 272mg sodium, 57g carbohydrate (0 sugars, 4g fiber), 9g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 fat.

  • 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 vegetable oil
  • 1/2 pound fresh mushrooms, sliced
  • 1-1/2 cups uncooked long grain rice
  • 1/4 cup minced fresh parsley
  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 carrots, celery and onion in oil until almost tender. Add the mushrooms; saute 5 minutes longer. Add 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.
Originally published as Wild Rice Stuffing in Quick Cooking December 2000, p61

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