Mushroom and Wild Rice Dressing
Whether you use this delicious Mushroom and Wild Rice Dressing as a stuffing or a side dish, it is sure to keep people coming back for seconds. It's a snap to put together, can be made ahead of time, and reheats beautifully. Who could ask for more?
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 96kcal
- 2 Tablespoons unsalted butter
- 12 ounces Cremini mushrooms, thinly sliced
- 1 shallot, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- ¼ teaspoon dried thyme
- ½ cup cooked white rice
- ½ cup cooked wild rice
- ¼ cup chicken broth
- 2 Tablespoons chopped green onions
- 2 Tablespoons dried bread crumbs
- Salt and freshly ground black pepper to taste, try ¼ teaspoon salt and ⅛ teaspoon pepper
In a large skillet over medium high heat, melt butter. Add mushrooms and cook stirring occasionally until the mushrooms are soft and lightly caramelized, and have released their liquid, 3 to 4 minutes.
Add chopped shallots, chopped celery, garlic, and thyme. Cook until the shallots are soft, about 5 minutes. Continue cooking over medium high heat until most of the liquid is evaporated.
Add the white rice, wild rice, chicken broth, and chopped green onions. Stir to combine.
Add the bread crumbs; stir to combine.
Season to taste with salt and freshly ground black pepper.
Set aside to cool completely if using for a stuffing. Otherwise, transfer to a casserole dish. Bake in a preheated 350° F oven for 30 minutes, or until thoroughly heated.
Yield: 6 servings.
Calories: 96kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 71mg | Potassium: 313mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg