Wild Rice Stuffing

Name: Wild Rice Stuffing
Ingredients: 1 cup long grain white rice; 1 cup wild rice; 1/2 cup butter; 3 small yellow onions (diced); 2 cups portabella mushrooms; 2 stalks celery, chopped; 2 sprigs fresh thyme; 2 sprigs rosemary; 1 teaspoon sea salt; 1/2 teaspoon pepper; 32 ounces vegetable broth

11 ingredients

6 steps

Ingredients

1 cup long grain white rice
1 cup wild rice
1/2 cup butter
3 small yellow onions (diced)
2 cups portabella mushrooms
2 stalks celery, chopped
2 sprigs fresh thyme
2 sprigs rosemary
1 teaspoon sea salt
1/2 teaspoon pepper
32 ounces vegetable broth

Directions

1

In saucepan, melt butter. Add onions, celery, and mushrooms. You can either use mushroom pieces or finely chopped mushrooms. Cook 5 minutes.
2

Add the rest of your ingredients and cook on high heat until it boils. Note: *I use Pacific Foods as it is gluten free. NOT ALL VEGETABLE BROTH IS GLUTEN FREE.
3

Reduce heat and simmer at a low boil for up to 40 minutes. Be sure to watch it. If needed, add more vegetable broth to keep it moist.
4

Remove from heat.
5

Stuff turkey with wild rice stuffing and roast according to the size of your turkey in lbs.
6

If you have left over stuffing or if you don't wish to stuff the bird, you must bake it in the oven to complete the cooking process. Bake in a covered casserole dish for 30-45 minutes at 350°F Be sure to add more water or broth if you think your rice looks like it needs more moisture. (Especially if you refrigerated it overnight). Just add 1/4 cup of water at a time until you think it looks moist enough.