Long Grain & Wild Rice Stuffing |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I like rice just about any way you fix it... and this just happens to be a prime example. Ingredients:
2 tbsps butter |
1 med stalk (1/2 cup) chopped celery |
1 medium (1/2 cup) chopped carrot |
1 medium (1/2 cup) chopped onion |
1/2 tsp salt |
1/8 tsp black pepper |
2 cups cooked, chilled long grain white rice |
3/4 cup (1/4 cup raw) cooked wild rice |
8 oz fresh, sliced mushrooms |
1/4 tsp paprika |
1/2 lb pork sausage, crumbled and fried |
2 whole eggs, beaten |
1 tsp poultry seasoning |
Directions:
1. Cook meat in 10-inch skillet over medium heat. Add butter to the pan with the meat and allow to melt.
2. Cook celery, onion, carrots, mushrooms, salt and pepper in butter until celery and carrots are crisp-tender, about 5 minutes. Remove from heat and allow to cool.
3. In a large mixing bowl, combine contents of the skillet, the two rices, eggs, paprika and poultry seasoning.
4. Stuff meat or poultry and proceed with appropriate recipe; or bake in greased, covered casserole for a 1/2 hour to 45 minutes at 375F deg.
5. If preparing meat or poultry with long cooking time, bake stuffing in slow cooker on low heat for that entire period of time, checking and basting occasionally if necessary to prevent drying.
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