Sticky Wild Rice Stuffing

Prep Time: 
15 minutes
Cook Time: 
1 hour
Servings: 
4
Ingredients: 

1 box Reese Wild Rice (about 2/3 cup)
2 cups water
1/2 tsp kosher salt
6 tbsp unsalted butter
5 oz sliced shiitake mushrooms
5 oz sliced portobello mushrooms
½ lb Chinese sausage, sliced (or substitute ½  lb ground pork seasoned with 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp chili paste)
2 tbsp rice wine vinegar
1 can Reese Water Chestnuts, drained
1/4 cup soy sauce
2 green onions, sliced

Directions: 
In a large pot, combine wild rice, water, and salt. Bring a boil and simmer for about 45 minutes, until rice is cooked through and water is absorbed. Set aside.
In a large sauté pan or dutch oven, melt butter over medium heat. Add the shiitake and portobello mushrooms and cook for about 10 minutes, stirring regularly, until mushrooms are softened and edges are browned.
Add the chinese sausage or ground pork and continue cooking for 6-7 minutes, until meat is cooked through. Stir in the rice vinegar, water chestnuts, soy sauce, and wild rice. Cook for another 5-10 minutes and then serve, topped with chopped green onions.

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Non-GMO Product

Non-GMO Product

We are proud to say that select Reese products have been Non-GMO project verified. The Non-GMO project is the only independent verification for all products in North America that are GMO free. 

Ice Your Herbs

Ice Your Herbs

For fresh herbs any time; fill an ice tray with your favorites like rosemary or basil. Cover with olive oil and freeze! Throw into a pan the next time you need to cook with herbs.

Keep Herbs Longer

Keep Herbs Longer

To keep herbs longer, remove the ends and wash off with a teaspoon of sugar and washing detergent. Let them soak in water, place a plastic bag over the bowl and let sit in the refrigerator. 

Speed up the Sauté

Speed up the Sauté

Add a pinch of baking soda to onions when you're sautéing them to speed up the process.