Oven-made apricot-wild rice stuffing
16 sweet ones
Ingredients
| Quantity | 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; | |
Directions
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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