Return to Main Recipes Page/Return to Home Page
1 cup uncooked wild rice
Sauté rice, onion, and celery in margarine. Add mushrooms and cook until tender. Add broth, bring to boil, cover and simmer until water is absorbed.
Add remaining ingredients and mix. Salt and pepper to taste.
Poster's Notes:
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
1 large onion, diced
1/2 cup celery with leaves, chopped
1/4 cup margarine
5 to 6 mushrooms, chopped
2 cups pareve chicken broth
1/2 cup chopped walnuts
1/4 tsp. poultry seasoning
This is ready to eat at this stage, but can be cooled and used to stuff any bird or put in a casserole dish to warm in the oven. The rice fluffs up and will serve at least 8 as a side dish.