When A and I were discussing the possibility of doing a healthy Thanksgiving, wild rice stuffing came immediately to mind. Whole grain, no nasty carbs and it’s cooked in water, not butter. Turns out that I was wrong about that last point. Seems every recipe I looked at, had butter in it.
I finally settled on a recipe from one of my favorite recipe sites, BHG.com. Not only is it cooked in water, but it also has a variety of fresh mushrooms, an excellent source of minerals such potassium. Healthy, indeed.
It should have occurred to me that if the rice recipe I normally make calls for 2 cups of water and 1 ½ cups of rice resulting in 6 servings, then a recipe that uses 4 cups of water and 2 cups of rice was going to result in a huge amount of rice. The line "Makes 12 servings" should likewise have been a clue.
I should also have done some quick conversions when I put mushrooms on my shopping list. One cup equals 8 ounces, so 8 cups equals … a lot of mushrooms. I bought two packages of 8 ounces each. One each of button and baby Portobello, conveniently pre-sliced.
Lastly, I should have done some comparisons among recipes that use nutmeg. My initial impression was that nutmeg would give it an interesting flavor. As it indeed might if only 1/8 teaspoon were used, but an entire teaspoon of nutmeg completely overwhelmed the delicate flavors of the mushrooms and rice and ruined this dish.
I would like to try this recipe again, but cut it in half, use chicken stock and just a pinch of nutmeg.
Verdict: What were they thinking???
1 cup uncooked wild rice
4 cups water
1 cup uncooked brown rice
1 tablespoon instant chicken bouillon granules
1 teaspoon salt
1 teaspoon ground nutmeg
8 cups sliced fresh mushrooms (such as stemmed shiitake, baby Portobello, and/or button)
2 cups chopped celery
1 cup chopped onion
2 cups shredded carrots
Rinse wild rice in a strainer under cold water about 1 minute. In a 4-quart Dutch oven, combine wild rice, the 4 cups water, the brown rice, bouillon granules, salt, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in mushrooms, celery, and onion. Return to boiling; reduce heat to medium-low. Cover and cook about 25 minutes more or until rice is tender, stirring occasionally. Drain. Stir in carrots. Serve immediately. Makes 12 servings.
Make-Ahead Tip: Prepare Mushroom-wild Rice Stuffing as directed; spoon into a 3-quart casserole. Cover and refrigerate for up to 24 hours. Bake, covered, in a 325 degree oven for 65 to 75 minutes or until heated through.
Compost: celery leaves, onion skins