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Wild Rice and Mushroom Dressing

By The Canadian Living Test Kitchen

Tested till perfect

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Wild Rice and Mushroom Dressing

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 212
pro 7 g
total fat 10 g
sat. fat 5 g
carb 24 g
fibre 2 g
chol 71 mg
sodium 534 mg
% RDI: -
calcium 3
iron 10
vit A 13
vit C 27
folate 19

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Ingredients

  • 1 cup wild rice
  • 1/3 cup butter
  • 4 cups crustless bread, cubed
  • 1 cup sliced shiitake mushroom caps
  • 1 cup sliced cremini mushrooms
  • 1 cup sliced oyster mushrooms
  • 1/2 cup diced sweet red peppers
  • 2 tbsp chopped fresh sage
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1-1/2 cups chicken stock
  • 2 eggs, beaten

Preparation

In large saucepan of boiling salted water, cover and cook rice until tender and split, about 40 minutes. Drain and place in large bowl.

Meanwhile, melt all but 2 tbsp (25 mL) of the butter. Place bread in bowl and drizzle with butter, tossing to distribute evenly. Spread on rimmed baking sheet; toast in 450°F (230°C) oven, tossing once, until golden, about 8 minutes. Add to rice.

In skillet, heat remaining butter over medium-high heat; sautee mushrooms just until browning at edges, about 7 minutes. Add to rice mixture along with red pepper, sage, salt and pepper; mix well.

Stir in stock and eggs. Spread in greased 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 8 hours; add 10 minutes to baking time.) Bake in 375°F (190°C) oven for 45 minutes.

Source : Canadian Living Magazine: October 2003

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