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Wild Rice with Rosemary and Cashew Stuffing

  • 4servings
  • 20minutes
  • 301calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B9, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 1/2 cup onion, chopped

  3. 1/2 cup chopped fresh mushrooms

  4. 1 cup chopped cashews

  5. 1 tablespoon chopped fresh rosemary

  6. 1 3/4 cups chicken stock

  7. 1 cup long grain and wild rice mix

Instructions Jump to Ingredients ↑

  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.

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