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Wild Rice Stuffing

Serves 6

3/4 Cup uncooked wild rice
3 Cups water
1 tsp. salt

1/4 Cup butter
1/3 Cup finely chopped onion
1/3 Cup diced celery
2 1/2 Cups bread cubes, toasted (I use the bag of unseasoned cubes)
1 Tbsp. snipped parsley
3/4 tsp. poultry seasoning
1/4 tsp. salt
Dash of pepper
1 Cup chicken broth
1 egg beaten

1. Preheat oven to 345
2. Rinse wild rice in strainer under running water or in a bowl of water; drain. In heavy saucepan, bring wild rice, water and salt to a boil; reduce heat. Simmer, covered, until kernels open slightly (30-40 minutes). Drain.

3. Melt butter in large skillet
4. sauté onion and celery until onion is tender
5. Stir in rice, bread cubes, parsley, poultry seasoning, salt and pepper
6. Gently stir in broth and egg mixture
7. Spoon into buttered 1 1/2 quart casserole dish
8. Bake, covered, in a preheated 345 F oven 20 min; uncover and bake 10 minutes longer