Wild Rice with Rosemary and Cashew Stuffing

Wild Rice with Rosemary and Cashew Stuffing
  • PREP TIME
    5 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    25 mins
  • SERVING
    4 People
  • VIEWS
    78

Elevate your next roast with this aromatic and nutty wild rice stuffing. Fragrant rosemary, earthy mushrooms, and crunchy cashews mingle with a blend of wild and long-grain rice, creating a symphony of textures and flavors that will complement any poultry or vegetarian main course.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    0 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    3 g
  • Sodium
    847 mg
  • Sugar
    4 g
  • Fat
    18 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 7 mins In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until tender and translucent, about 5-7 minutes.

Image Step 02
02 Step

Recipe View 7 mins Add chopped mushrooms to the skillet and continue to sauté until softened and lightly browned, about 5-7 minutes.

Image Step 03
03 Step

Recipe View 1 mins Stir in fresh rosemary and cook for an additional minute, allowing the aroma to infuse the vegetables. (1 minute)

Image Step 04
04 Step

Recipe View 1 mins Incorporate chopped cashews into the skillet and cook for 1 minute, toasting them slightly and releasing their nutty fragrance. (1 minute)

Image Step 05
05 Step

Recipe View 1 mins Transfer the skillet mixture to a medium saucepan.

Image Step 06
06 Step

Recipe View 1 mins Pour in chicken stock and stir in the wild rice mix, ensuring the rice is evenly distributed. (1 minute)

Image Step 07
07 Step

Recipe View 25 mins Bring the mixture to a boil, then reduce heat to low, cover the saucepan tightly, and simmer until all the liquid is absorbed and the rice is cooked through. This should take approximately 20-25 minutes.

Image Step 08
08 Step

Recipe View 5 mins Remove the saucepan from heat and let it stand, covered, for 5 minutes to allow the rice to fully steam and settle. (5 minutes)

Image Step 09
09 Step

Recipe View 1 mins Fluff the stuffing with a fork before using it to stuff a small roasting chicken or serving as a side dish.

For a richer flavor, consider using brown butter instead of olive oil to sauté the vegetables.
To add more depth, include 1/4 cup of dry sherry or white wine when sautéing the mushrooms, allowing it to reduce completely.
If you don't have fresh rosemary, 1 teaspoon of dried rosemary can be substituted, but fresh is highly recommended.
This stuffing can be prepared a day in advance. Store it in an airtight container in the refrigerator and reheat before serving or stuffing.

Lavern Smithruecker

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 26 Ratings)
Total Reviews: (3)
  • Keyon Macgyver

    I made this stuffing for my vegetarian friends, using vegetable broth, and it was a huge hit! So flavorful and easy to make.

  • Trystan Deckow

    Great recipe! I added some dried cranberries for a touch of sweetness. Will definitely make this again.

  • Deshawn Kilback

    This recipe was a game-changer! The rosemary and cashews really elevated the flavor. I used it as a side dish for Thanksgiving and everyone loved it!

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