Wild Rice Stuffing With Carrots, Mushrooms, And Thyme
Makes About 3 Cups, Enough For 6 Cornish Hens
Ingredients
2 cups low-sodium chicken broth
1 cup wild rice blend
2 tablespoons unsalted butter
1 small onion, chopped fine
1 carrot, peeled and chopped fine
1⁄2 celery rib, minced
1 ounce dried porcini mushrooms, rinsed and minced
4 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons minced fresh parsley
2 teaspoons minced fresh thyme
Salt and pepper
Instructions
- Bring broth to boil in medium saucepan. Add rice and return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 50 minutes. Transfer rice to medium bowl and fluff with fork.
- Meanwhile, melt butter in 10-inch skillet over medium heat. Add onion, carrot, celery, and porcini and cook, stirring occasionally, until softened, about 5 minutes. Add shiitakes and cook until tender and liquid evaporates, 8 to 10 minutes. Stir mushroom mixture into rice, along with parsley and thyme. Season with salt and pepper to taste. (Stuffing can be refrigerated for up to 24 hours.)
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