Mushroom and Wild Rice Dressing
Whether you use this delicious Mushroom and Wild Rice Dressing as a stuffing or a side dish, it will keep people coming back for seconds. It's a snap to put together, can be made ahead, and reheats beautifully. Who could ask for more?
Equipment
- 12-inch nonstick skillet
- Casserole dish
Ingredients
- 2 Tablespoons (1 ounce, 28 grams) 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 (3.5 ounces, 100 grams) cooked white rice
- ½ cup (3 ounces, 85 grams) cooked wild rice
- ¼ cup (2 ounces, 57 grams) chicken broth
- 2 Tablespoons chopped green onions
- 2 Tablespoons dried breadcrumbs
- Salt and freshly ground black pepper to taste, try ¼ teaspoon salt and ⅛ teaspoon pepper
Instructions
- 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 has evaporated.
- Add the white rice, wild rice, chicken broth, and chopped green onions. Stir to combine.
- Add the breadcrumbs; 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.
Nutrition
Calories: 96kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 71mgPotassium: 313mgFiber: 1gSugar: 2gVitamin A: 166IUVitamin C: 2mgCalcium: 19mgIron: 1mg
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