Try this Wild Rice Stuffing recipe, or contribute your own.
Suggest a better descriptionPlace rice and broth or water in saucepan with tight fitting lid. Bring to a boil, stir once, cover and simmer over low heat for 50 minutes.
Heat oil in large skillet over medium heat. Saute onions and celery for 5 minutes.
Increase heat to medium-high and add mushrooms.
Cook until mushrooms are browned and most of the liquid has evaporated, about 10 minutes.
In a large bowl, combine cooked rice with the mushroom mixture. Stir in almonds, cranberries, sage, and thyme. Cover and let stand 5 minutes.
Season with salt and pepper.
Stir everything once more and serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (892g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1318 | ||
Calories from Fat: 341 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 51 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 179.9mg | 6 % | |
Potassium 3119.7mg | 82 % | |
Total Carbohydrate 204.8g | 60 % | |
Dietary Fiber 28.5g | 114 % | |
Sugars, other 176.3g | ||
Protein 60.1g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1318
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