Best 2 Wild Rice Almond And Mushroom Stuffing Recipes
Wild rice, almond, and mushroom stuffing is a flavorful and hearty dish that can be enjoyed as a side dish or main course. This stuffing is made with a combination of wild rice, almonds, mushrooms, celery, onion, and herbs, all tossed in a savory broth. The wild rice provides a nutty flavor and chewy texture, while the almonds add a crunchy contrast. The mushrooms and celery add an earthy flavor, and the onion and herbs provide a savory base. This stuffing can be cooked in the oven or on the stovetop, and it can be used to stuff poultry, fish, or vegetables. The stuffing can also be served on its own as a main course, or as a side dish with roasted meats or vegetables. In addition to the main stuffing recipe, the article also includes a recipe for a vegan version of the stuffing, as well as a recipe for a cornbread stuffing with wild rice and almonds.
Check out the recipes below so you can choose the best recipe for yourself!
WILD RICE, ALMOND AND MUSHROOM STUFFING
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
Provided by Martha Rose Shulman
Categories dinner, stuffing and dressing, side dish
Time 1h45m
Yield Stuffing for a 14- to 18-pound turkey
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams
WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)
Stashing this gem to use on the side of our Christmas smoked turkey. It may also grace the New Year's table alongside the collards & black-eyed peas & roasted pork shoulder. Found in The New York Times by Martha Rose Shulman - the recipe indicates this makes enough to stuff a 14 - 18 pound turkey, hence my guess at 10 - 14 servings. This pilaf can be made a day or two ahead and kept in the refrigerator to reheat before serving. Nice as it is easily made vegetarian by using vegetable stock.
Provided by Busters friend
Categories Low Cholesterol
Time 1h25m
Yield 10-14 serving(s)
Number Of Ingredients 14
Steps:
- Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : Calories 269.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 4.3, Sodium 237.8, Carbohydrate 34.7, Fiber 3.5, Sugar 5, Protein 10.8
Tips:
- Use a variety of mushrooms. This will give your stuffing a more complex flavor. Some good options include shiitake, cremini, and oyster mushrooms.
- Toast the wild rice before cooking it. This will give it a nutty flavor and help it hold its shape in the stuffing.
- Don't overcook the stuffing. It should be cooked through, but still have a slight bite to it.
- Stuff the turkey or chicken loosely. This will allow the stuffing to expand as it cooks.
- Bake the stuffing covered for the first 30 minutes. This will help it to cook evenly.
- Uncover the stuffing for the last 15 minutes of baking. This will allow the top to get golden brown.
- Let the stuffing rest for 10 minutes before serving. This will help it to set and make it easier to serve.
Conclusion:
Wild rice, almond, and mushroom stuffing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or Christmas dinner. With its nutty flavor and savory filling, this stuffing is sure to be a hit with your family and friends. So next time you're looking for a new stuffing recipe, give this one a try. You won't be disappointed!
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