Wild Rice and Mushroom Stuffing
Weight Watchers Points: 4 per serving
1 c. chicken broth
1 c. water
2/3 c. wild rice, rinsed
4 tsp. butter
2 c. shiitake mushrooms, thinly sliced
1 red bell pepper, cut into strips
1 celery stalk, diced
6 shallots, finely chopped
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. dry red wine
1 c. fresh spinach, chopped
In a small saucepan, combine the chicken stock and water; bring to a boil. Add the rice and stir. Reduce the heat and simmer, covered, until tender, about 45 - 50 minutes.
Preheat the oven to 325 degrees; spray a 2-quart casserole with cooking spray. Meanwhile, in a large nonstick skillet over medium heat, melt the butter. Sauté the mushrooms, bell pepper, celery, shallots, thyme, salt and pepper until the vegetables are softened, about 5 to 7 minutes; stir in the wine. Reduce the heat and simmer until the liquid evaporates, about 2 to 3 minutes. Remove from the heat. Stir in the spinach and rice; transfer to the casserole, and bake until heated through, about 30 to 40 minutes.
NOTES: We haven't tried this recipe yet.