Wild Rice Stuffing
Ingredients
-
1 ½
cups
wild rice
-
2
teaspoons
salt
-
½
cup
dried cranberries
-
2
tablespoons
extra virgin olive oil
-
1
medium
yellow onion, chopped
-
8
ounces
shiitake or cremini mushrooms, sliced
-
2
teaspoons
chopped fresh rosemary or thyme
-
⅓
cup
chopped pistachios
-
2
tablespoons
chopped parsley
Instructions
- 1. Boil water in a large saucepan with salt, then add wild rice and cook until tender and beginning to split, about 30-45 minutes.
- 2. Drain the rice and stir in dried cranberries.
- 3. In a skillet, heat olive oil over medium-high heat, add onion and a pinch of salt, cooking until softened.
- 4. Add mushrooms and rosemary, cooking until mushrooms are tender, then remove from heat.
- 5. Combine the cooked rice with the sautéed vegetables, pistachios, and parsley, stirring well.
- 6. Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
406
Total fat
13g
Total carbohydrates
65g
Total protein
13g
Sodium
1173mg
Cholesterol
0mg
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