Pecan And Rice Stuffing Recipe

• 1 c. wild rice
• 3 c. chicken stock
• 1 carrot, quartered
• 2 bay leaves
• Healthy pinch salt
• 1 lg. onion, minced
• 1/2 c. butter
• 4 c. mushrooms, sliced
• 4 ribs celery, sliced
• 1/4 c. minced parsley
• 2 teaspoon sage
• 1 c. chicken stock
• 4 c. corn bread, or possibly cornbread mix for stuffing
• 2 c. cubed whole wheat bread
• 2 c. pecans, halves or possibly minced

1. Cook wild rice in 3 c. chicken stock with carrot, bay leaves and salt for 40 min.
2. Remove carrot quarters and bay leaves.
3. Saute/fry onion in butter with mushrooms and celery till soft.
4. Add in parsley, sage and 1 c. chicken stock to mushroom mix and simmer 8-10 min.
5. Toss with corn bread, whole wheat bread, pecans and cooked rice.
6. Season with salt and pepper to taste.
7. For more moist dressing, add in more stock.
8. Use for stuffing, or possibly bake in a casserole at 325 degrees for 30 min.
9. Makes 12 c..

wild rice, chicken stock, carrot, bay leaves, salt, onion, butter, mushrooms, celery, parsley, sage, chicken stock, corn bread, whole wheat bread, pecans

Taken from cookeatshare.com/recipes/pecan-and-rice-stuffing-48025 (may not work)