Wild Rice, Shiitake, And Kale Stuffing Recipe

Name: Wild Rice, Shiitake, And Kale Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium chopped leek (1 cup); 1/2 chopped fennel bulb (1 cup); 1 chopped carrot (2/3 cup); 1 tablespoon chopped fresh, or 1 teaspoon dried, rosemary; 1 tablespoon chopped fresh, or 1 teaspoon dried, thyme; 2 tablespoons olive oil; 2 cups thinly sliced shiitake mushroom caps; 2 garlic cloves, minced; 2 cups uncooked wild rice, rinsed; 4 cups fat-free, less-sodium chicken broth; 1 bay leaf; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 pound coarsely chopped kale; Cooking spray

Servings: persons

1 medium chopped leek (1 cup)
1/2 chopped fennel bulb (1 cup)
1 chopped carrot (2/3 cup)
1 tablespoon chopped fresh, or 1 teaspoon dried, rosemary
1 tablespoon chopped fresh, or 1 teaspoon dried, thyme
2 tablespoons olive oil
2 cups thinly sliced shiitake mushroom caps
2 garlic cloves, minced
2 cups uncooked wild rice, rinsed
4 cups fat-free, less-sodium chicken broth
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound coarsely chopped kale
Cooking spray

1
Preheat oven to 350u00b0.
2
Place first 5 ingredients (through thyme) in a food processor and process until minced.
3
Heat the olive oil in a large Dutch oven. Add the leek mixture; cook over medium heat, covered, 5 minutes or until softened, stirring occasionally. Add the mushrooms and garlic; cook, covered, 5 more minutes. Add the wild rice; cook 2 minutes. Add the broth, bay leaf, salt, and pepper; cook over medium-low heat, covered, 40 minutes or until the wild rice is just tender and has absorbed most of the liquid, stirring occasionally. Add kale to rice, stirring to combine.
4
Transfer the mixture to a shallow baking dish lightly coated with cooking spray, and cover with foil. Bake 15-20 minutes or until heated through.

943

kcal

Calories

Fat

103

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 1 medium chopped leek (1 cup), 1/2 chopped fennel bulb (1 cup), 1 chopped carrot (2/3 cup), 1 tablespoon chopped fresh, or 1 teaspoon dried, rosemary, and more.

Yes, Wild Rice, Shiitake, And Kale Stuffing falls under the Vegetarian 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!

Wild Rice, Shiitake, And Kale Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions