Wild Rice with Rosemary and Cashew Stuffing Recipe

Ingredients
<br>- 1 teaspoon olive oil
<br>- 1/2 cup onion, chopped
<br>- 1/2 cup chopped fresh mushrooms
<br>- 1 cup chopped cashews
<br>- 1 tablespoon chopped fresh rosemary
<br>- 1 3/4 cups chicken stock
<br>- 1 cup long grain and wild rice mix
<br><p></p>Directions
<br>step 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.
<br>step 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.
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Ingredients
- 1 teaspoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup chopped fresh mushrooms
- 1 cup chopped cashews
- 1 tablespoon chopped fresh rosemary
- 1 3/4 cups chicken stock
- 1 cup long grain and wild rice mix

Directions
step 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.
step 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.

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