Oven-made apricot-wild rice stuffing

Yield: 16 sweet ones

Measure Ingredient
½ cup Wild rice;
½ cup Brown rice;
2½ teaspoon Chicken bouillon granules; LOW-SODIUM INSTANT
¼ teaspoon Nutmeg;
2 cups To 3 cups water; or as needed
3 cups Mushrooms; fresh sliced
¾ cup Dried apricots; chopped dried
¾ cup Celery; chopped (about 1 stack)
5 Green onions;

Rinse wild rice in a strainer under cold water for about 1 minute. In a medium saucepan combine rinsed wild rice with brown rice, bouillon granules, and nutmeg. Add 2 cups of water. Bring to a boil; reduce heat. Cover and simmer gently for 45 minutes. If most of the water has been absorbed, add more water. Then add mushrooms, aproicts, celery and green onions. Cover: Boil gently over medium-low heat for 10 to 20 minutes, stir frequently. (Vegetables should be tender.) Again if water has been absorbed, add about another ⅓ water and transfer to a 2-quart covered casserole. Bake in a 375 degrees ovenm for 25 to 30 minutes. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 65; TOTAL FAT: Ogm; SAT. FAT: 0gm; CHO: 0gm; CAR: 14gm; SUGARS: 3gm; PRO: 2gm; Source: The Diabetes Forecast, Nov. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 10-28-94

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