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.
Ingredients
- 1 teaspoon olive oil
- ½ cup onion, chopped
- ½ cup chopped fresh mushrooms
- 1 cup chopped cashews
- 1 tablespoon chopped fresh rosemary
- 1 ¾ cups chicken stock
- 1 cup long grain and wild rice mix
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 301 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat3g | 17% |
Cholesterol0mg | 0% |
Sodium847mg | 37% |
Total Carbohydrate31g | 11% |
Dietary Fiber2g | 7% |
Total Sugars4g | |
Protein8g | |
Vitamin C1mg | 7% |
Calcium31mg | 2% |
Iron3mg | 16% |
Potassium293mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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