Wild Rice Stuffing with Carrots, Mushrooms, and Thyme

Name: Wild Rice Stuffing with Carrots, Mushrooms, and Thyme
Yield: Serves 6 (Makes about 3 cups, enough for 6 Cornish hens)
Ingredients: 1 ounce, dried porcini mushrooms, rehydrated in 1 cup hot water; 1 1/4 cups, chicken stock or low-sodium chicken broth, or more if necessary; 1 cup, wild rice blend; 2 tablespoons, butter; 1 , small onion, minced (1/2 cup); 1 , small carrot, minced (1/4 cup); 1/2 rib, celery, minced (1/4 cup); 4 ounces, fresh shiitake mushrooms, stemmed and sliced thin; 2 teaspoons, minced fresh thyme leaves; 2 tablespoons, minced fresh parsley leaves

8 comments

Appears in Cook's Illustrated September/October 1997

Side Dishes

Vegetables

Rice

SERVES6 (Makes about 3 cups, enough for 6 Cornish hens)

TIME1¼ hours

Wild Rice Stuffing with Carrots, Mushrooms, and Thyme

WHY THIS RECIPE WORKS

For our best stuffed Cornish hens recipe, we wanted to stuff and roast at least six grocery store–quality Cornish hens in a way that made them look good and taste great. To prevent steaming, we lifted the birds up and out of the roasting pa...

This is a members' feature.