Wild Rice with Rosemary and Cashew Stuffing

4.6
(25)

Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.

2
2
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 teaspoon olive oil

  • ½ cup onion, chopped

  • ½ cup chopped fresh mushrooms

  • 1 cup chopped cashews

  • 1 tablespoon chopped fresh rosemary

  • 1 ¾ cups chicken stock

  • 1 cup long grain and wild rice mix

Directions

  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.

Nutrition Facts (per serving)

301 Calories
18g Fat
31g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 301
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 847mg 37%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 8g
Vitamin C 1mg 7%
Calcium 31mg 2%
Iron 3mg 16%
Potassium 293mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love