Wild Rice Stuffing
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 (13 3/4 ounce) cans chicken broth or (13 3/4 ounce) cans vegetable broth, for vegan version
- 2⁄3 cup wild rice, uncooked
- 1 teaspoon salt
- 1⁄2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 1⁄2 cups water
- 2 tablespoons vegetable oil, divided
- 4 medium carrots, sliced
- 2 medium celery ribs, sliced
- 1 medium onion, chopped
- 10 ounces mushrooms, sliced
- 1 1⁄2 cups long-grain rice
- 1⁄4 cup chopped fresh parsley
directions
- In 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling.
- Reduce heat to low; cover and simmer 35 minutes.
- Meanwhile, in nonstick skillet over medium-high heat, heat 1 tablespoon vegetable oil.
- Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally.
- Remove carrot mixture to bowl.
- In same skillet, add 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
- Stir long-grain rice, carrot mixture, and mushrooms into wild rice; heat to boiling over high heat.
- Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender.
- For Vegan or Vegetarian use the vegetable broth.
- Stir in chopped parsley.
- Use to stuff 12 to 16 pound turkey or serve on the side.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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