Stuffing With Wild Rice

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups chicken stock
• 2 cups water
• 1 cup wild rice
• 1 tablespoon olive oil
• 1 cup yellow onion, finely chopped
• 1 cup celery, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon spice essence, recipe follows
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley leaves, finely chopped
• 1 teaspoon fresh thyme leave, finely chopped
• 4 cups bread, prepared stuffing
• 3/4 cup pecans, chopped toasted
• 1/4 cup unsalted butter, melted

Recipe

• 1 preheat oven to 375 degrees f.
• 2 lightly grease a 9-inch square baking dish and set aside.
• 3 to cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. bring to a simmer, cover and cook until tender, about 1 hour. drain rice and transfer to a large bowl.
• 4 heat olive oil in a medium skillet. add onion and celery and season with salt, essence, and black pepper. cook until softened, about 5 minutes. add parsley and thyme and cook another minute. remove from the heat and add to bowl with rice.
• 5 add 4 cups of crumbled bred cubes and pecans to the rice mixture and stir to combine. transfer rice mixture to baking dish. drizzle remaining 1 cup chicken stock and butter over mixture. bake until stuffing is golden and crispy, about 30-40 minutes.