Rice Dishes, Side Dishes

Wild Rice Mushroom Stuffing

  • 1/2 cups Wild rice, uncooked
  • 1 cans Mushroms
  • 1 large Onioin, Chopped
  • 1/2 cups Celery, diced
  • 1 clove Garlic, finely minced
  • 4 cups Croutons
  • 1/2 cups Margarine
  • 1/2 teaspoons Sage, dried
  • 1/2 teaspoons Thyme
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Pepper
  • 1 cups Chicken broth

    • Cook rice according to package directions. Heat butter in large skillet, add onion, celery, and garlic. Cook 5 minutes,add mushrooms, and seasonings, cook an additional 2 minutes. Remove from heat. Stir in broth, add bread crumbs, and toss lightly. Put into a greased 1 1/2 qt casserole, bake 325 for 45-50 min. May be refrigerated up to 8 hours before baking.

    serves 6

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

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