Wild Rice, Shiitake, and Kale Stuffing
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.
Yield: Makes 12 servings (serving size: 3/4 cup)
More From Health
Amount per serving
- Calories: 159
- Fat: 3g
- Saturated fat: 1g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 7g
- Carbohydrate: 28g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 114mg
- Calcium: 48mg
- 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
- 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.
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