EASY WILD RICE STUFFING RECIPE RECIPES

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WILD RICE STUFFING RECIPE: HOW TO MAKE IT - TASTE OF HOME



Wild Rice Stuffing Recipe: How to Make It - Taste of Home image

Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! —Connie Olson, Green River, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Total Time 02 hours 40 minutes

Prep Time 02 hours 15 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 8

Turkey giblets
4 cups water
1 package (6 ounces) long grain and wild rice mix
1 celery rib, chopped
1 small onion, chopped
1/2 cup butter
2-1/2 cups crushed seasoned stuffing
1-1/2 cups chicken broth

Steps:

  • Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 279 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 806mg sodium, CarbohydrateContent 31g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

WILD RICE SOUP RECIPE - BETTYCROCKER.COM



Wild Rice Soup Recipe - BettyCrocker.com image

Did you know you can have homemade soup ready in just 30 minutes? Talk about a deliciously quick comfort meal! A steaming bowl of this cozy Wild Rice Soup is just the thing for chilly fall or winter days, but you might even find yourself serving this tasty dish all year long. Take out your favorite bowls, and get ready to ladle up some of the best Wild Rice Soup around!

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 5

Number Of Ingredients 13

3 tablespoons butter
1 cup sliced celery
1 cup peeled, coarsely shredded carrot
1 cup chopped onions
3 tablespoons Gold Medal™ All-Purpose Flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves, if desired
2 1/2 cups Progresso™ Chicken Broth
1 can (15 oz) cooked wild rice
1 cup half-and-half
1/4 cup slivered almonds, toasted
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • In 4-quart saucepan, melt butter over medium-high heat. Add celery, carrot and onions; cook 3 to 5 minutes, stirring occasionally, until tender.
  • Stir in flour, salt, pepper and thyme; cook and stir 1 minute. Stir in broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
  • Stir in half-and-half; heat just to a simmer (do not boil). Top with almonds and parsley.

Nutrition Facts : Calories 270 , CarbohydrateContent 26 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 3 g, ProteinContent 7 g, SaturatedFatContent 8 g, ServingSize About 1 1/4 Cups, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 1/2 g

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