Wild Rice Stuffing

Name: Wild Rice Stuffing
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

12 ingredients

11 steps

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

1

In 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling.
2

Reduce heat to low; cover and simmer 35 minutes.
3

Meanwhile, in nonstick skillet over medium-high heat, heat 1 tablespoon vegetable oil.
4

Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally.
5

Remove carrot mixture to bowl.
6

In same skillet, add 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
7

Stir long-grain rice, carrot mixture, and mushrooms into wild rice; heat to boiling over high heat.
8

Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender.
9

For Vegan or Vegetarian use the vegetable broth.
10

Stir in chopped parsley.
11

Use to stuff 12 to 16 pound turkey or serve on the side.