Rice Dressing

By cmschnettler

Ingredients

• Flavorful Rice Dressing
• 7 slices day-old bread, torn
• 1 Cup baked corn bread, crumbled
• 2 ⁄3 Cup hot water
• 1 TB. vegetable oil
• 1 ⁄2 Cup thinly sliced celery (1-2 stalks)
• 1 ⁄2 Cup chopped onion (1 medium)
• 1 ⁄2 Cup sliced fresh mushrooms
• 1 Cup firmly packed sliced fresh spinach
• 1 Cup cooked long grain rice
• 1 ⁄2 Cup cooked wild rice
• 1 ⁄2 Cup orange juice
• 1 egg, beaten
• 2 tsp. RUBBED SAGE
• 1 ⁄2 tsp. THYME
• 1 ⁄2 tsp. salt
• 1 ⁄4 tsp. sugar
• 1 ⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER

Preparation

Step 1

Preheat oven to 350°. In a large bowl, lightly toss
the bread, corn bread and water. Set aside. In a
skillet heat the oil over medium heat. Add the
celery, onion and mushrooms and cook until
tender, stirring constantly. Stir into the bread
mixture. Add the remaining ingredients; mix
well. Place in a greased 2-quart baking dish.
Cover and bake at 350° for 30 minutes.