Ingredients
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1 cup hot water
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3 cubes chicken bouillon, crumbled
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1 (6 ounce) package long grain and wild rice, such as Ben's Original
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1 ¼ cups cold water, or as needed to cover
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1 cube chicken bouillon
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1 cup hot water
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½ cup butter
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1 cup chopped celery
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½ cup chopped green bell pepper
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1 (5.5 ounce) package seasoned croutons
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2 teaspoons poultry seasoning
Directions
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Make rice: Combine hot water and crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil.
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Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
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Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish.
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Make stuffing: Dissolve bouillon cube in hot water to make broth; set aside.
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Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish.
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Cover and bake in the preheated oven for 30 minutes.
