Categories: Vegetables

Ingredients

• 1/2 cup uncooked wild rice
• 1/2 cup long-grain rice
• 3 cups cubed day-old French bread
• 1 Tbsp. olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 8 oz. sliced crimini mushrooms
• 1/2 tsp. dried sage
• 1/2 tsp. dried thyme
• 1/4 tsp. coarse salt
• 1/4 tsp. black pepper
• 1 1/2 cups unsalted chicken stock
• 1/3 cup toasted chopped pecans

Directions

1. Rinse and cook wild rice according to package directions; cook long-grain rice according to package directions. Spread bread cubes in a single layer on baking sheet; broil 5 to 6 inches from heat 4 minutes or until lightly browned. Stir after 2 minutes; set aside.
2. Heat oven to 325 degrees.
3. In a large skillet, heat olive oil on medium. Add onion and garlic; cook and stir 3 minutes. Add mushrooms; cook 3 more minutes; stir occasionally.
4. Add sage, thyme, salt, pepper and both cooked rices; cook 2 minutes, stirring occasionally. Stir in stock. Add pecans and toasted bread; toss lightly.
5. Transfer to a 3-quart baking dish coated with cooking spray. Cover and bake 40 minutes or until hot.

6. Per serving: 183 cal. 5g protein, 6g fat. 28g carbs. no cholesterol, 167mg sodium and 2g fiber.

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