Wild Rice with Rosemary and Cashew Stuffing recipe

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Ingredients

1 teaspoon olive oil
½ cup onion, chopped
½ cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 ¾ cups chicken stock
1 cup long grain and wild rice mix

Nutrition Info

301.2 calories
carbohydrate: 31 g
cholesterol: 0.3 mg
fat: 17.6 g
fiber: 1.9 g
protein: 8.1 g
saturatedFat: 3.4 g
servingSize: -
sodium: 846.9 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.

  2. Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

Recipe Yield

4 servings

Recipe Note

Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.

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