ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Wild Rice, Shiitake, and Kale Stuffing

Yield Makes 12 servings (serving size: 3/4 cup)
Prep: 15 minutes; Cook: 1 hour, 7 minutes. Save 20 minutes: Soak the rice the night before. Save more time by just coarsely chopping ingredients that go in the food processor.

Ingredients

  • 1 medium chopped leek (1 cup)
  • 1/2 chopped fennel bulb (1 cup)
  • 1 chopped carrot (2/3 cup)
  • 1 tablespoon chopped fresh, or 1 teaspoon dried, rosemary
  • 1 tablespoon chopped fresh, or 1 teaspoon dried, thyme
  • 2 tablespoons olive oil
  • 2 cups thinly sliced shiitake mushroom caps
  • 2 garlic cloves, minced
  • 2 cups uncooked wild rice, rinsed
  • 4 cups fat-free, less-sodium chicken broth
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound coarsely chopped kale
  • Cooking spray

Nutrition Information

  • calories 159
  • fat 3 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 7 g
  • carbohydrate 28 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 114 mg
  • calcium 48 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place first 5 ingredients (through thyme) in a food processor and process until minced.

  3. Heat the olive oil in a large Dutch oven. Add the leek mixture; cook over medium heat, covered, 5 minutes or until softened, stirring occasionally. Add the mushrooms and garlic; cook, covered, 5 more minutes. Add the wild rice; cook 2 minutes. Add the broth, bay leaf, salt, and pepper; cook over medium-low heat, covered, 40 minutes or until the wild rice is just tender and has absorbed most of the liquid, stirring occasionally. Add kale to rice, stirring to combine.

  4. Transfer the mixture to a shallow baking dish lightly coated with cooking spray, and cover with foil. Bake 15-20 minutes or until heated through.