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Ingredientes
- 1 c. wild rice
- 3 c. chicken stock
- 1 carrot, quartered
- 2 bay leaves
- Healthy pinch salt
- 1 lg. onion, minced
- 1/2 c. butter
- 4 c. mushrooms, sliced
- 4 ribs celery, sliced
- 1/4 c. minced parsley
- 2 teaspoon sage
- 1 c. chicken stock
- 4 c. corn bread, or possibly cornbread mix for stuffing
- 2 c. cubed whole wheat bread
- 2 c. pecans, halves or possibly minced
Direcciones
- Cook wild rice in 3 c. chicken stock with carrot, bay leaves and salt for 40 min. Remove carrot quarters and bay leaves.
- Saute/fry onion in butter with mushrooms and celery till soft. Add in parsley, sage and 1 c. chicken stock to mushroom mix and simmer 8-10 min. Toss with corn bread, whole wheat bread, pecans and cooked rice. Season with salt and pepper to taste.
- For more moist dressing, add in more stock. Use for stuffing, or possibly bake in a casserole at 325 degrees for 30 min. Makes 12 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 12 servings | |
| Calories 630 | |
| Calories from Fat 217 | 34% |
| Total Fat 25.39g | 32% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1276mg | 53% |
| Potassium 461mg | 13% |
| Total Carbs 87.79g | 23% |
| Dietary Fiber 9.3g | 31% |
| Sugars 4.25g | 3% |
| Protein 14.45g | 23% |
