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Wild Rice Stuffing

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Ingredients

  • 2 (14 1/2 ounce) cans chicken broth
  • 1 (4 ounce) package wild rice (2/3 cup)
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 tablespoons vegetable oil
  • 4 medium-size carrots, sliced
  • 2 medium-size celery stalks, sliced
  • 1 medium-size onion, chopped
  • 10 ounces mushrooms, sliced
  • 1 1/2 cups regular long-grain rice
  • 1/4 cup chopped parsley

Instructions

  1. In 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling. Reduce heat to low; cover and simmer 35 minutes.
  2. Meanwhile, in a nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally.
  3. Remove carrot mixture to bowl.
  4. In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
  5. Stir long-grain rice, carrot mixture, and mushrooms into wild rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed and rice is tender.
  6. Stir in chopped parsley.

Use to stuff a 12- to 16-pound turkey. Or, spoon into serving bowl; keep warm.






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