Makes 4-6 servingsEndTextStartText
1 cup wild rice
3 cups chicken broth
1/2 cup butter or margarine,
1 cup diced celery
1/4 cup minced onion
1/3 pound mushrooms, sliced
1/3 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1. Rinse wild rice in 3 changes of hot tap water. In a medium saucepan over high heat, bring the wild rice and chicken broth to a boil. Reduce heat to a simmer and cover. Cook until the wild rice is tender, about 60 minutes. Remove from heat and drain any excess liquid. Place the rice in a medium bowl, fluff with a fork, and set aside to cool.
2. In a large saute pan over medium heat, melt the butter. Stir in the celery, onions, and mushrooms and cook, stirring frequently, until tender, 5 to 7 minutes. Stir in the rice, salt, sage, and thyme. Remove from heat and cool.
3. Place the stuffing in the cavity of a turkey or chicken. Roast or cook the meat until the meat is done and the stuffing reaches an internal temperature of 165 degrees. Alternatively, place the stuffing in a baking dish, cover with foil, and bake at 350 degrees until the stuffing is hot, 45 minutes to an hour.
Per serving (based on 6): 262 calories, 7 grams protein, 25 grams carbohydrates, 2 grams sugar, 16 grams fat, 41 milligrams cholesterol, 342 milligrams sodium, 3 grams dietary fiber.