Wild Rice with Rosemary and Cashew Stuffing

Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.


Recipes · Side Dish · Stuffing and Dressing Recipes · Rice Stuffing and Dressing Recipes


Prep Time: 5 mins
Cook Time: 20 mins
Servings: 4
Total Time: 25 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 1 teaspoon olive oil

  • ½ cup onion, chopped

  • ½ cup chopped fresh mushrooms

  • 1 cup chopped cashews

  • 1 tablespoon chopped fresh rosemary

  • 1 ¾ cups chicken stock

  • 1 cup long grain and wild rice mix


Directions

  1. Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.

  2. Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.


Nutrition Facts (per serving)

Nutrition Facts
301 Calories
18g Fat
31g Carbs
8g Protein


Prev   Next