Wild Rice Stuffing with Mushrooms
This Wild Rice Stuffing with Mushrooms is packed full of rich flavor and made with all different kinds of mushrooms, butter, garlic, fresh herbs, and of course, a sprinkle or two of parmesan cheese.
Servings 10 servings
- 2 cups wild rice
- 3- 3 1/2 cups chicken broth/stock
- 8 oz. white mushrooms
- 8 oz. portabella mushrooms
- 4 oz. shiitake mushrooms
- 1/2 stick butter
- 1/2 onion, diced
- 2 garlic cloves, minced
- 2 tbsp. sherry
- 6 oz. bacon, cooked and crumbled
- 1 tbsp. fresh thyme, chopped
- 1 tbsp. fresh sage, chopped
- 2 tsp. salt to taste
- 1/4 tsp. black pepper
- 1/2 cup parmesan cheese (grated)
Preheat the oven to 350 degrees.
Cook the wild rice in the broth in accordance with the instructions on the package. Mine typically simmers on low, covered, for 45 minutes.
Once the rice is cooked, pour it into a 9x13 (or 8x11) baking dish and set aside.
Cook the bacon until crispy, remove and drain. Drain excess bacon fat from the skillet, leaving about 1-2 tbsp. Save the bacon fat for future use.
Heat the skillet over medium heat and add the onions and garlic and cook until soft.
Add the mushrooms and crumbled bacon and cook until mushrooms start to release liquid, about 10 minutes.
Add the sherry, salt , pepper and herbs and cook until liquid is absorbed.
Remove from heat and pour over the rice, stirring to combine the ingredients. Cover with the Parmesan cheese.
Bake for 15 minutes. Remove and let rest for 10 minutes.
- You can use wild rice or a wild rice blend for this recipe. I use a blend (I included the link to what I use under the ingredients in the post above).
- When you cook the bacon, I highly recommend reserving all the bacon fat. For this recipe, leave about 1-2 tbsp. in the pan. Pour the rest in an airtight container and store in the fridge or freezer. Make sure the bacon grease is cooled down before pouring it into any plastic container.
- Cook the wild rice in the broth in accordance with the instructions on the package. Mine typically cooks, covered, for 45 minutes.
- I recommend using the bottled "grated" Parmesan cheese instead of fresh grated. The consistency is better for this recipe;
- Parmesan cheese is added for flavor. If you want a cheesier dish, replace the Parmesan cheese with Monterrey jack cheese.
- Any kind of mushrooms can be used in this recipe - I'm a huge fan of shiitakes and portabella mushrooms, but use whatever you can find.
Serving: 0.5cup | Calories: 234kcal | Carbohydrates: 28g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 759mg | Potassium: 503mg | Fiber: 3g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 14.1mg | Calcium: 87mg | Iron: 1.6mg