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Wild Rice, Almond and Mushroom Stuffing Updated November 2, 2015 Total Time 1 hour 45 minutes Rating Comments Read comments Advertisement Ingredients 1 ½ quarts chicken stock, turkey stock or vegetable stock 2 cups wild rice Salt to taste 2 tablespoons extra-virgin olive oil 1 large onion or 4 shallots, chopped 4 garlic cloves, minced ¾ pound mushrooms, trimmed and sliced 1 cup chopped celery ⅓ cup toasted almonds, coarsely chopped ⅓ cup dry sherry 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme ½ cup chopped flat-leaf parsley 1 to 2 tablespoons chopped fresh sage, to taste Black pepper, to taste Preparation Step 1 Bring stock to a boil in a large saucepan, then add wild rice and salt to taste

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Size:UK 6/US 2/EU 34

Once cooked macaroni is drained, and cool to the touch, add it to a large bowl

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