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    You are in: Home / Recipes / Wild Rice, Almond and Mushroom Stuffing (Or Pilaf) Recipe
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    Wild Rice, Almond and Mushroom Stuffing (Or Pilaf)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Buster's friend's Note:

    Stashing this gem to use on the side of our Christmas smoked turkey. It may also grace the New Year's table alongside the collards & black-eyed peas & roasted pork shoulder. Found in The New York Times by Martha Rose Shulman - the recipe indicates this makes enough to stuff a 14 - 18 pound turkey, hence my guess at 10 - 14 servings. This pilaf can be made a day or two ahead and kept in the refrigerator to reheat before serving. Nice as it is easily made vegetarian by using vegetable stock.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
    2. 2
      Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
    3. 3
      Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.

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    Ratings & Reviews:

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    Nutritional Facts for Wild Rice, Almond and Mushroom Stuffing (Or Pilaf)

    Serving Size: 1 (182 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 269.3
     
    Calories from Fat 66
    24%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 4.3 mg
    1%
    Sodium 237.8 mg
    9%
    Total Carbohydrate 34.6 g
    11%
    Dietary Fiber 3.4 g
    13%
    Sugars 5.0 g
    20%
    Protein 10.8 g
    21%

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