Wild Rice Stuffing
Ingredients
- ½ c long grain rice
- ½ c wild rice
- ¼ c butter
- ⅓ c onion, finely chopped
- ⅓ c celery, diced
- 2 ½ c bread cubes, toasted
- 1 T parsley, snipped
- ¾ t poultry seasoning
- ¼ t salt
- dash pepper
- 1 c chicken broth
- 1 lb bacon, cooked crisp and cut into 1" pieces
- 1 egg, beaten
Instructions
Cook rice in salted water (3 cups water, ¾ teaspoon salt) following basic method. (Rinse rice under running water using a strainer. Bring rice, water and salt to boiling in heavy saucepan; reduce heat and simmer, covered until kernels open and are tender but not mushy, 45- 55 minutes; drain.) [Or, just use steamer].
Melt butter in large skillet; saute onion and celery until onion is tender. Stir in rice, bread cubes, parsley, poultry seasoning, salt and pepper, and bacon. Gently stir in broth and egg.
Spoon into buttered 1 ½-quart casserole. Bake, covered in a preheated oven 20 minutes at 325; uncover and bake 10 minutes longer.
Times
Preparation time: 15 minutes
Cooking time: 1 hour, 45 minutes