Wild Rice and Mushroom Stuffing Recipe

Wild Rice and Mushroom Stuffing

Recipe created by Good Housekeeping
Oprah.com | November 17, 2011

This recipe makes an elegant alternative to ordinary bread stuffing. It’s richly flavored with two kinds of mushrooms and vegetables.

Serves 26 (as a side dish)

Ingredients

1 cup wild rice (6 ounces), rinsed
3 ¾ cups water
1 cup dried cranberries or raisins
4 tablespoons butter or margarine
3 medium carrots, peeled and cut into ¼-inch pieces
2 stalks celery, cut into ¼-inch pieces
1 medium onion, cut into ¼-inch pieces
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon coarsely ground black pepper
8 ounces shiitake mushrooms, stems discarded, caps sliced
10 ounces white mushrooms, trimmed and sliced
2 cups long-grain brown rice
1 can (14 to 14½ ounces) chicken broth, or 1¾ cups homemade chicken broth

Directions

Active time: 45 minutes
Total time: 1 hour 5 minutes

Preheat oven to 325°F.

In 2-quart saucepan, heat wild rice and 2 cups water to boiling over high heat. Reduce heat to low; cover and simmer until wild rice is tender, 35 to 40 minutes. Stir in cranberries; heat 1 minute. Drain if necessary.

Meanwhile, in nonstick 5- to 6-quart Dutch oven, melt 2 tablespoons butter over medium heat. Add carrots, celery, and onion and cook until ten-der and golden, 12 to 15 minutes. Stir in salt, thyme, and pepper and cook 1 minute; transfer to medium bowl.

In same Dutch oven, melt remaining 2 tablespoons butter over medium heat. Add shiitake and white mushrooms, and cook until tender and golden and liquid evaporates, about 12 minutes; transfer to bowl with vegetables.

In same Dutch oven, heat brown rice, broth, and remaining 1 ¾ cups water to boiling over high heat. Reduce heat to low; cover and simmer until tender, 18 to 20 minutes. Stir wild-rice and vegetable mixtures into rice. Spoon stuffing into 13" by 9" glass baking dish or shallow ½-quart casserole. Cover with foil and bake until heated through, about 20 minutes.

From The Good Housekeeping Test Kitchen Cookbook (Hearst) by The Editors of Good Housekeeping.

Printed from Oprah.com on Sunday, May 26, 2013