Wild and Brown Rice Stuffing

Published on August 9, 2012

Great with roasted chicken and peas and carrots.

Wild and Brown Rice Stuffing



To cook rice, fill a pot three quarters full with water and bring to a boil. Rinse the rice using a sieve. Once the water is boiling, add the rice. Let the rice boil uncovered for 35 minutes, then remove from heat and drain all the water out. Put a lid on the pot and let stand for 5 to 10 minutes. Remove lid, sprinkle the rice with a 1/2 teaspoon of salt and fluff the rice with a fork.

While rice is cooking, sauté onion, celery and mushrooms in butter and oil for 15 minutes. Sprinkle with remaining 1/2 teaspoon of salt and pepper to taste. Break bread into pieces and process in food processor until there are only crumbs. Spread on a cookie sheet and bake 10-15 minutes in a 300 degree oven (Don’t overcook. You just want them to be dry not toasted). Combine the crumbs, rice and vegetable mixture together and sprinkle with the Bavarian season if desired.

wild and brown rice stuffing
heirloom garlic in a basket