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Wild Rice with Rosemary and Cashew Stuffing Recipe

Recipe by: GADZUBA

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook20 m
  • Ready In25 m
  • 1Heat 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.
  • 2Pour 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.
Ingredients
  • 4 servings
  • 301 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    301
    15%
  • Fat:
    17.6
    27%
  • Carbs:
    31
    10%
  • Protein:
    8.1
    16%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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