WILD RICE AND MUSHROOM STUFFING / DRESSING
Guaranteed to make the Holiday Dinner ?special?
(A ?GrampEd? Specialty)
Ingredients:
6 Tablespoons melted butter
1 1/2 cups chopped onions (not too fine)
3/4 cup chopped celery
2 large cloves garlic, minced (more if you like it)
1/2 pound fresh white mushrooms, cleaned, trimmed and sliced thick
3/4 pound Shitake mushrooms, stems removed and sliced thick
1 large Portabella mushroom, cut in ? in. chunks
1 1/2 cups wild rice, rinsed and cooked
3/4 cup brown rice, rinsed and cooked
1 each red and yellow bell pepper cut into 1/2? pieces
2 Tablespoons chopped fresh parsley
3/4 teaspoon chopped fresh Rosemary
1 1/2 Tablespoons sherry vinegar
1 teaspoon of each salt and freshly ground pepper
(or to taste)
How to do it:
Melt butter in a large heavy skillet over medium-high heat. Add onions, celery and garlic. Cook these until softened, maybe 10 minutes. Stir in white and shitake mushrooms and cook until softened. Combine everything in a large bowl and mix thoroughly. Stuff the bird of choice and enjoy! Any excess can be cooked in a casserole and should be basted with some of the juices of the bird.
I really prefer NOT to stuff my turkey so I just put this in a large casserole dish and baste while baking with the bird juices.
Try It...I guarantee you will love it!
