WILD RICE MUSHROOM STUFFING

By dcarriger56

Ingredients

• 1/2 cup wild rice
• Day-old French bread (about 4 ounces)
• 1/2 cup butter or margarine
• 1 large onion chopped 1 clove garlic, mince
• 3 cups sliced fresh muchrooms
• 1/2 teaspoon rubbed sage
• 1/2 dried thyme leaves, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup chicken broth
• 1/2 cup coarsely chopped pecans
• Thyma sprigs for garnish

Details

Servings 6

Preparation

Step 1

Rinse and cook rice according to pachage directions; set aside.
Cut enough bread into 1/2-inch cubes to measure 4 cups. Spread in singal layer on baking sheet. Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
Melt butter in a large sillet over medium heat, Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 3 minutes, stirring occasionally. add sage, dried thyme leaves, salt and pepper. Add cooking rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly'
Transfer to 1 1/2-quart casseroles. Preheat oven to 325 F. Cover casserole with lid or foil. Bake 40 minutes or until heated though. Garnish, if desired.