Wild Rice, Almond And Mushroom Stuffing (Or Pilaf)

Name: Wild Rice, Almond And Mushroom Stuffing (Or Pilaf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts chicken stock (turkey stock & vegetable stock fine too); 2 cups wild rice; salt, to taste; 2 tablespoons extra virgin olive oil; 1 large onion, chopped (4 shallots fine too); 4 garlic cloves, minced; 3/4 lb mushroom, trimmed and sliced; 1 cup celery, chopped; 1/3 cup almonds, toasted, coarsely chopped; 1/3 cup dry sherry; 2 teaspoons fresh thyme leaves (1 teaspoon dried thyme fine too); 1/2 cup flat leaf parsley, chopped; 1 -2 tablespoon sage, chopped fresh (to taste); black pepper, freshly ground, to taste

Servings: persons

1 1/2 quarts chicken stock (turkey stock & vegetable stock fine too)
2 cups wild rice
salt, to taste
2 tablespoons extra virgin olive oil
1 large onion, chopped (4 shallots fine too)
4 garlic cloves, minced
3/4 lb mushroom, trimmed and sliced
1 cup celery, chopped
1/3 cup almonds, toasted, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves (1 teaspoon dried thyme fine too)
1/2 cup flat leaf parsley, chopped
1 -2 tablespoon sage, chopped fresh (to taste)
black pepper, freshly ground, to taste

1
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.
2
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.
3
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.

731

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 quarts chicken stock (turkey stock & vegetable stock fine too), 2 cups wild rice, salt, to taste, 2 tablespoons extra virgin olive oil, and more.

Yes, Wild Rice, Almond And Mushroom Stuffing (Or Pilaf) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!