Wild Rice Stuffing With Wild Mushrooms Best Recipes

WILD RICE MUSHROOM STUFFING

Ingredients:

• 1/2 cup uncooked wild rice
• 4 cups cubed day-old French bread
• 1/2 cup butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 cups fresh mushrooms, sliced
• 1/2 teaspoon sage
• 1/2 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth or 1 cup broth, from giblet boil
• 1/2 cup coarsely chopped pecans

Steps:

• Rinse and cook wild rice to package instructions; set aside.
• Spread cubed french bread in a single layer on a baking sheet.
• Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
• Preheat oven to 325°F.
• Melt butter in a large skillet over medium heat.
• Add onion and garlic; cook and stir for 3 minutes.
• Add mushrooms; cook for 3 more minutes stirring occasionally.
• Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
• Stir in broth.
• Add pecans and toasted bread cubes; toss lightly.
• Transfer to very large casserole dish; cover with lid or foil.
• Bake for 40 minutes or until hot.

WILD RICE WITH MUSHROOMS

Ingredients:

• 3 tablespoons unsalted butter
• 1/2 medium onion, diced
• 2 1/2 cups wild rice
• 5 cups chicken broth
• 1 tablespoon olive oil
• 8 ounces white button mushrooms, sliced
• 8 ounces shiitake mushrooms, sliced with tough stems removed
• 2 teaspoons fresh thyme leaves
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh parsley

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

WILD RICE STUFFING

Ingredients:

• Turkey giblets
• 4 cups water
• 1 package (6 ounces) long grain and wild rice mix
• 1 celery rib, chopped
• 1 small onion, chopped
• 1/2 cup butter
• 2-1/2 cups crushed seasoned stuffing
• 1-1/2 cups chicken broth

Steps:

• Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.