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I made this today, but like other reader pointed out, I omitted the crutons (and stock), and increased the mushrooms to one pound, a small amount of shitake and the rest white ones. I also put a little bit more onion and celery. A hit and a keeper!
Need to make it gluten free – any suggestions for sub for croutons?
This was absolutely delicious. Here’s an interesting note. I ended up using a combination of wild rice from California and Minnesota. The Minnesota rice popped open at 25minutes, but the California wild rice took 35minutes to open. The California wild rice was also very dark, almost black. I will be making this again for new years.
i made this for our dressing this year, instead of our usual cornbread stuffing bc we are currently living in europe, and the ingredients were easier to find. while i enjoyed the final product, i think i loved it before i added the croutons and broth better. maybe next time i will just serve it as a rice/mushroom dish. thanks for the recipe.
Hi. My husband hates celery, so I’m always wondering what might be a good substitute. Any suggestions? I really want to make this for Thanksgiving!
This looks fabulous. Love wild rice and I just finished making a wild rice salad to serve with a rotisserie duck. It is especially tasty with game isn’t it?