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Mushroom Wild Rice Dressing


  • 2 c Rice Select Royal Blend
  • 14 oz jar Epic Turkey Cranberry Sage Broth
  • 1 package Boscaiola Dry Mix
  • 1/2 c chopped walnuts
  • 1 Tbsp cooking oil
  • Salt & pepper to taste
  • Gran Kinara Cheese (optional)
  • Lampascionis onions (optional)

Place Boscaiola dry mix into a small bowl, pour 1 ½ cups hot water and stir, set aside 10 minutes. In a medium saucepan, heat oil over medium heat. Add walnuts and cook until lightly golden and fragrant. Stir in Royal Blend rice, and stir for about 30 seconds to toast grains. Increase heat to high. Stir in Epic Turkey Cranberry Sage Bone Broth along with soaked dry mix and its liquid. Bring mixture just to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and allow to sit, covered, for 5 minutes more. Remove lid and fluff with fork. Optionally, grate in Gran Kinara cheese to taste, and stir in chopped Lampascionis onions.

Epic’s Turkey Cranberry Sage broth grounds this dish with traditional Thanksgiving flavors, while the convenient Boscaiola dry mix adds layers of aromatics like garlic and leeks along with meaty bits of mushrooms and eggplant. And the creamy toasty crunch of walnuts brings it all together. Optionally, Gran Kinara cheese adds a nutty sweetness, and chopped Lampascioni onions bring a layer of interest with artichoke-like flavor and texture.

However you personalize it, this dish will be an easy and satisfying addition to your holiday spread.

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