Wild Rice with Rosemary and Cashew Stuffing

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.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 301 Calories

Ingredients

• 1 teaspoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 cup chopped cashews
• ½ cup chopped fresh mushrooms
• ½ cup onion, chopped
• 1 cup long grain and wild rice mix
• 1 ¾ cups chicken stock

Recipe Instructions

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.