Wild Rice Stuffing
Ingredients
The rice
-
1
cup
wild rice blend
-
1¾
cups
vegetable broth (or water)
The vegetables
-
1
tablespoon
olive oil
-
1
large
yellow onion, chopped
-
3
stalks
celery, chopped
-
2
cloves
garlic, minced
-
8
ounces
mushrooms, sliced
-
2
tablespoons
fresh chopped sage (or 1 tsp ground)
-
1
tablespoon
fresh chopped thyme (or 1 tsp dried)
-
1
teaspoon
salt, plus more to taste
The additions
-
1
large
apple, cored and diced
-
⅓
cup
dried cranberries
-
⅓
cup
chopped pecans
Instructions
- Rinse the wild rice blend under running water.
- Combine the rinsed rice with vegetable broth and salt in a saucepan, bring to a boil, then simmer covered for 40 minutes.
- After 40 minutes, remove from heat and let sit covered for an additional 10 minutes.
- In a skillet, heat olive oil and sauté chopped onion and celery until tender, about 5 minutes.
- Add garlic, mushrooms, sage, thyme, and salt to the skillet, and sauté for another 8 to 10 minutes.
- Combine the cooked rice with the sautéed vegetables, then stir in diced apple, cranberries, and pecans.
- Adjust seasoning to taste and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
218
Total fat
7g
Total carbohydrates
35g
Total protein
6g
Sodium
761mg
Cholesterol
0mg
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