Janice's Basic Wild Rice Stuffing

This is a very simple and extremely basic recipe that you need to tweak to include nutritious things that you love to eat - suggestions for add ins or swap outs: almonds, pecans, mushrooms, currents, apple, celery, dried cranberries, persimmon, change the rice to any kind you prefer or try an exotic blend for terrific visual appeal.

The nutrition facts are at Calorie Count, but if you use "mix-ins" remember to count those calories too. It's easy to make a "new recipe" at Calorie Count and know how to count each serving!

If you cut this in half, it's the perfect amount for stuffing a chicken...or an acorn squash...or some bell peppers!

Basic Wild Rice Stuffing

Ingredients for eight 1/2 cup servings:



1/2 cup butter
1/2 cup onion chopped

pinch salt (optional)
1 t poultry seasoning
1 1/2 t rosemary
1 1/2 t garlic powder
1/4 cup parsley, fresh, chopped
1/4 cup dried cranberries
4 cups cooked wild rice (or a mix of wild and brown rice)

Directions:

In a large skillet heated over medium, melt the butter and saute the onion until it is tender. Stir in the seasonings, parsley, and the dried cranberries. Saute for another minute. Stir in the cooked wild rice.

One Pot Alternative Method:

Saute the onion in the butter in a large pot. Add 2 cups of uncooked rice with the package directions for liquid. Use either all no salt veggie or chicken stock in place of water or substitute half the water with stock. Add all the other ingredients except the cranberries. Bring to a boil and then cover lowering the heat to a simmer and cook til the rice is nearly done. Add the cranberries at the last 5 minutes of cooking. Allow to sit covered a bit until you are ready to stuff it into the turkey...or acorn squash...or bell peppers!

Remember, if you are stuffing anything besides a big turkey, cut the ingredient list in half.