Leslie's Broccoli, Wild Rice, and Mushroom Stuffing

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup uncooked wild rice
• 1 1/2 cups water
• 2 cups chopped fresh broccoli
• 1/2 cup butter
• 1 1/2 cups sliced mushrooms
• 1 cup chopped onion
• 1 (16 ounce) package herb seasoned stuffing mix
• 1 (14 ounce) can chicken broth
• 1/2 cup sliced almonds (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C) and grease a 9x13-inch baking dish with a little of the butter.

2. Combine the wild rice and water in a saucepan. Bring to a boil, cover, reduce to low, and simmer about 35 minutes until the rice is tender and the water is absorbed. Drain any excess liquid.

3. While the rice cooks, melt the remaining butter in a large skillet over medium heat. Add the chopped onion and sliced mushrooms and cook about 7 minutes, stirring, until soft and lightly browned.

4. Add the chopped broccoli to the skillet and cook about 3 minutes, stirring, until bright green and just tender.

5. In a large bowl, combine the cooked rice, the sautéed vegetables, and the herb seasoned stuffing mix. Pour the chicken broth over and toss gently until evenly moistened.

6. Spread the mixture evenly in the prepared baking dish. If using, sprinkle the sliced almonds over the top.

7. Cover the dish with foil and bake about 20 minutes. Uncover and bake about 10 minutes more, until the top is golden and the stuffing is heated through.