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ShareWild 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 cupCARB GRAMS PER SERVING:
13
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 66
- Protein(gm): 3
- Carbohydrate(gm): 13
- Fat, total(gm): 1
- Dietary Fiber, total(gm): 1
- Sugar, total(gm): 1
- Vitamin A(IU): 49
- Vitamin C(mg): 2
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 2
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 16
- Sodium(mg): 155
- Potassium(mg): 202
- Calcium(DV %): 10
- Iron(DV %): 1
- Vegetables(d.e): 1
- Starch(d.e): 1
Diabetic Exchanges
- 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
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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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