Wild Rice Stuffing
1 Cup Wild Rice
4 Cups Vegetable Broth
2 Tbsp. Onion, finely chopped
1 Tbsp. Green Pepper, finely chopped
1 Cup Mushrooms, Sliced
1/8 Tsp. Black Pepper
Cook rice in broth until tender, about 25 to 30 minutes. Drain. Sauté onion and green pepper in water for 2 minutes. Add mushrooms and sauté until tender. Combine rice and vegetables. Bake in a casserole dish at 350 degrees for 30 minutes. If a moister stuffing is desired, bake in a covered casserole dish.
Makes 4 ½ cups, 95 calories per ½ cup serving.
1 Cup Wild Rice
4 Cups Vegetable Broth
2 Tbsp. Onion, finely chopped
1 Tbsp. Green Pepper, finely chopped
1 Cup Mushrooms, Sliced
1/8 Tsp. Black Pepper
Cook rice in broth until tender, about 25 to 30 minutes. Drain. Sauté onion and green pepper in water for 2 minutes. Add mushrooms and sauté until tender. Combine rice and vegetables. Bake in a casserole dish at 350 degrees for 30 minutes. If a moister stuffing is desired, bake in a covered casserole dish.
Makes 4 ½ cups, 95 calories per ½ cup serving.
