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Wild Rice Dressing 

 


 
Wild Rice Dressing
by Rhonda Malkamus

Serves 6-8

4 c. vegetable soup stock or distilled water
3/4 c. Basmati rice or any whole rice that you prefer
3/4 c. Wild Rice
1 medium onion, chopped
1 pound fresh mushrooms, cleaned and sliced (optional)
1/2 c. fresh chopped parsley
1 c diced celery
1/4 tsp sage
1/8 tsp marjoram
1 c. pecan nuts, chopped

Bring soup stock or water to a boil and stir in rice. Lower heat to the lowest temperature, cover and cook until tender about 30 minutes-do not lift lid. With cover still in place, turn off heat and allow the pan to sit for another 15 minutes without removing cover.

Add remaining ingredients; stir to mix well. Place in a lecithin (used to prevent the casserole from sticking-available at health food stores) lined casserole, cover and bake in pre-heated 350-degree oven for about 20 minutes.
 


 

 

 

 
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