Sheri's Wild Rice Stuffing  

1 1/2 cups wild rice
1 cup chopped celery
1 cup chopped onion
1/2 cup green pepper
1/2 cup butter
1 1/2 cups thickly sliced mushrooms
2 to 3 cans (10 3/4 oz. each) chicken broth
3 tablespoons snipped parsley
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon thyme leaves, crumbled
1 egg, slightly beaten

(Back to recipe index)

1. Wash and drain wild rice. Cook and stir celery and onions in butter in
large saucepan until tender, about 5 minutes. Stir in mushrooms and green
pepper; cook and stir 3 minutes. Stir in rice.

2. Add 2 cans chicken broth and remaining ingredients, except egg. Heat to
boiling; reduce heat and cover. Simmer, stirring occasionally, until rice
is tender and liquid is absorbed, 1 hour to 1 hour and 15 minutes. (Add
more chicken broth or water to rice if necessary to keep moist).

3. Remove from heat. Let stand covered about 20 minutes. Stir in egg.

Wanna read the latest from Clever Magazine?
Click here and return to the coverpage!