Wild Rice with Rosemary and Cashew Stuffing20 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 25 min
“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.” - by GADZUBA
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 301 cal
- 17.6 g
- 31 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"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 taste! ..." See moreI've made it as a side and as a duck stuffing. (even in the duck it was undercooked) "
"Instead of using it as a stuffing, I just made it as a side with chicken. Delicious. Will make again and again. Thanks..." See more"
"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 substitute the..." See more cashews for chopped pecans. I'm big fan of "sneaking" additional nutritional points into foods, so add some finely chopped spinach to the mix and no one will know!"
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