Wild Rice with Rosemary and Cashew Stuffing

Wild Rice with Rosemary and Cashew Stuffing

20
GADZUBA 0

"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."

Ingredients

25 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

20
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I love this but it never cooks all the way. I found that the only way for it to be completely done is when you add the rice, follow the timing on the back of the rice package instead. Great ta...

Instead of using it as a stuffing, I just made it as a side with chicken. Delicious. Will make again and again. Thanks

EXCELLENT!! 6 STARS!! I made a similar stuffing years ago for Thanksgiving dinner and it became an instant favorite. One very nice way to modify this is to add a handful of craisins and substitu...