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Wild Rice Stuffing

This whole grain side dish recipe has only 1 gram of fat per serving yet is hearty and satisfying, especially when served with lean meats, chicken or fish.

MAKES: 6 servings

SERVING SIZE: 1/2 cup

CARB GRAMS PER SERVING: 13

Rated :

by 1 person

Nutrition Facts Per Serving:

Servings Per Recipe: 6
cal.(kcal): 66
Fat, total(g): 1
chol.(mg): 0
sat. fat(g): 0
carb.(g): 13
Monosaturated fat(g): 0
Polyunsaturated fat(g): 0
fiber(g): 1
sugar(g): 1
pro.(g): 3
vit. A(RE): 0
vit. A(IU): 49
vit. C(mg): 2
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 2
Pyridoxine (Vit. B6)(mg): 0
Folate(�g): 16
Cobalamin (Vit. B12)(�g): 0
sodium(mg): 155
Potassium(mg): 202
calcium(mg): 10
iron(mg): 1

Diabetic Exchanges

Vegetables(d.e): 1
Starch(d.e): 0.5

1/4 cup wild rice
1 3/4 cups water
1/4 cup brown rice
1 teaspoon instant chicken bouillon granules
1/8 - 1/4 teaspoon ground sage or nutmeg
2 cups sliced fresh mushrooms
1/2 cup chopped celery (1 stalk)
1/3 cup sliced green onion (3)
1/2 cup sliced almonds or pine nuts, toasted (optional)

1. Rinse uncooked wild rice in a strainer under cold water about 1 minute; drain. In a medium saucepan combine wild rice, the 1-3/4 cups water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

2. Add mushrooms, celery, and green onion. Cook, covered, over medium-low heat about 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds. Serve immediately, or cool and use to stuff a 3-1/2- to 4-pound broiler-fryer chicken (see stuffing tips). Makes 6 servings.

Make Ahead Tip

Prepare as above through step 2. Transfer stuffing to a 1-quart casserole. Cover and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degree F oven about 30 minutes or until heated through.

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