Wild Rice with Rosemary and Cashew Stuffing
Recipe by Grant Andrew Dzuba from allrecipes.com
Dinner,Side Dish 25 Mins.
Ingredients
4
4 servings
- •1 teaspoon olive oil
- •0.5 cup onion, chopped
- •0.5 cup chopped fresh mushrooms
- •1 cup chopped cashews
- •1 tablespoon chopped fresh rosemary
- •1.75 cups chicken stock
- •1 cup long grain and wild rice mix
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 301
- Carbohydrate: 31g
- Fat: 18g
- Fiber: 2g
- Protein: 8g
- Sugar: 4g
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