Wild Rice Stuffing with Portobello Mushrooms - 3 pts

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Wild Rice Stuffing with Portobello Mushrooms - 3 pts

1 Tbsp. plus 2 tsp. canola oil, divided

1 large onion, diced

1 garlic clove, minced (optional)

8 1/4 cups non-fat, reduced-sodium broth, divided

1 1/2 cups wild rice

1 1/2 cups long-grain brown rice

4-6 portobello mushrooms (stems discarded), cut in 1/2” thick and

1”long slices

1/2 cup chopped flat-leaf parsley

1 Tbsp. dried sage, or to taste

1 cup chopped green onions

1 cup chopped almonds or pecans

Salt and freshly ground black pepper, to taste

 

 

 

 

Heat large, non-stick pan over medium-high heat until very hot. Place

1 tbsp. oil in pan and heat until very hot. Add onion and garlic and

sauté until onion is translucent and mixture is golden. Add 4 1/2 cups

broth and bring mixture to boil. Add wild rice, reduce heat to

simmer, cover pot, and simmer 25 minutes. Add brown rice and remaining

3 3/4 cups broth to pot. Bring mixture to boil and immediately reduce

heat to simmer. Cover pot and continue cooking until both wild and

brown rice are barely tender, about 35 to 40 minutes.

 

While rice is cooking, heat large, non-stick pan over medium-high heat

until very hot. Place 2 tsp. oil in pan and heat until very hot.

Stirring constantly, sauté mushrooms, cooking in batches if necessary,

depending on size of pan, so they are not crowded. If cooking in

batches, transfer each finished batch to a bowl and begin process

again, using a little more oil each time, until all mushrooms are

sautéed.

 

When rice is barely tender, mix in parsley, sage, green onion and

nuts. Cover and cook on low heat about 5 minutes longer, or until

green onion is soft and rice is tender. Remove pot from heat, uncover

and allow rice to cool slightly. Add mushrooms and stir until well

combined. Add salt and pepper to taste and more sage, if desired.

Serve immediately or store, tightly covered, in refrigerator for up to

2 days.

 

Makes about 11 cups of stuffing or 22 one-half cup servings.

 

Per serving: 148 calories, 5 g. total fat (>1 g. saturated fat), 22

g. carbohydrates, 5 g. protein, 3 g. dietary fiber, 223 mg. sodium.

 

 

Source: American Institute Cancer Research, Dec 2006 e-Newsletter

Formatted by Chupa BAbi in MC: 12.14.06

 

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