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Brown Bread and Wild Rice Stuffing
Side dish or stuffing for birds or meat |
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6 slices dark rye bread
1/2 cup wild rice
1 3/4 cup chicken broth
3 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced mushroom
rosemary
thyme
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Cut rye bread into 1 inch cubes and leave out overnight or toast in a 300 degree oven for 15 minutes.
Rinse wild rice and sautee in 1 tablespoon butter. Add chicken broth, bring to a boil, then simmer covered for 20 mins. Add in vegetables, stir, and simmer for 25 mins more. There will still be liquid after rice is cooked and tender.
Melt 2 tablespoons butter and mix in rosemary and thyme. Drizzle over bread cubes and stir gently to coat.
Mix bread cubes and rice. The extra liquid from the rice should be enough to moisten the bread cubes. Use additional water or broth if needed. Stir gently until bread cubes are coated and moist.
Stuffing can be used in a bird or to stuff pork chops, or can be cooked in a casserole at 350 degrees for 30-35 minutes til warmed through.
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Preparation Time: 1 hour |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Kristi
Oregon
United States |
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| This recipe has been viewed 3041 times. |
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