Wild Rice with Rosemary and Cashew Stuffing

Wild Rice with Rosemary and Cashew Stuffing
  • 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


  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.
  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.

05/11/2018
Wild Rice with Rosemary and Cashew Stuffing, recipe PT15M PT1H 5 455 calories

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