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Wild Rice with Rosemary and Cashew Stuffing

Wild Rice with Rosemary and Cashew Stuffing

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
GADZUBA

GADZUBA

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JennieMart
15

JennieMart

2/14/2008

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! I've made it as a side and as a duck stuffing. (even in the duck it was undercooked)

grandma jane
13

grandma jane

8/29/2006

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

Chef Ty
9

Chef Ty

1/29/2009

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 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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