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Mock Wild Rice Stuffing

by

Yield: Makes 8 cups.

Rice Recipe Contest - Honorable Mention

Ingredients:

  • 2/3 cup plus 2 tablespoons butter
  • 1 tablespoon salt, or to taste
  • 4 cups quick-cooking rice
  • 3/4 cup diced onion
  • 1 1/2 pounds sliced fresh mushrooms
  • 3 cups diced celery
  • 3/4 cup chopped celery leaves
  • 1 teaspoon marjoram
  • 1 tablespoon dried sage
  • 3/4 teaspoon dried thyme
  • dash of pepper
  • 4 1/2 cups chicken broth
  • 1 cup chopped pecans

Instructions:

Melt the butter in a large skillet or pot. Add all of the ingredients, except the broth and pecans. Saute on medium-high heat for 10 to 15 minutes, stirring constantly. Add the broth. Turn the heat to high and bring to a boil, then reduce the heat and simmer for 5 to 10 minutes, uncovered. The rice will absorb the liquid; remove it from the heat as directed or when it reaches the desired consistency. Add the pecans and mix to combine.

-Diann Miller, Urbanville, Iowa
Updated Thursday, November 16th, 2006
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