Stuffing is the favorite part of our turkey feast every year it seems to always be the one dish everyone wants more of. Im a fan of the traditional bread-onion-celery-sage stuffing, but am always lured by the option to add sausage, pecans, apples, and different types of bread cornbread and raisin bread make a delicious stuffing base, as do various grains such as rice and quinoa, particularly if youre looking for a gluten-free option. I recently gave this brown and wild rice stuffing a go, and it was delicious cooked inside the bird or not.
This is perfect now that apples are in season (or swap pears); the addition of nuts and dried fruit makes it extra festive. Made with vegetable stock, its also an ideal dish for any vegetarians at the dinner table.
Brown & Wild Rice Stuffing with Apples, Cranberries and Pecans
6 cups water
1 cup wild rice
1 cup brown rice
1 tsp. salt
1/4 cup butter, melted, or olive or canola oil
1 large onion, diced
4-5 stalks celery, diced (include the leaves if there are any)
2 apples, diced
2 Tbsp. finely chopped fresh sage, or 1 1/2 tsp. dried
2 tsp. finely chopped fresh thyme, or 1/2 tsp. dried
1/2 tsp. freshly ground pepper
1 cup dried cranberries, chopped dried apricots or a combination
1/2 cup chopped pecans, toasted
1 cup chicken or vegetable broth
Bring water to a boil in a large saucepan; add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, about 45-50 minutes. Drain well in a colander.
Heat the butter or oil in a large skillet and saut the onion and celery, until softened, about 5 minutes. Add the apples and cook for a few more minutes, until they begin to soften. Stir in the sage, thyme, pepper, and remaining salt and cook for a few more minutes. Transfer to a large bowl and toss with rice, dried cranberries and pecans.
Use the stuffing to stuff a turkey, or put it in a buttered baking dish that will accommodate it (a 9x13 pan will work too), drizzle with the broth, cover and bake at 450F for about half an hour. Uncover and bake for another 10-15 minutes, until browned. Serves 6-8.
Quinoa and Wild Rice Stuffed Squash Recipe Vegetarian Times Vegetarianism 101. 28-Day Veg Boot Camp; 7-Day Portion Control Challenge; Vegan Starter Kit; Why Go Veg? Ask the Doc. Best Diet for Breast Cancer; Do I Need a ... Gluten Free Cranberry Apple Stuffing Recipe Elana's Pantry Cranberry Apple Stuffing. Stuffing. Gluten free stuffing, no less. While I generally find stuffing to be a time consuming and complex dish to make, I have chosen one ... Thanksgiving Side Dishes, Part 2 - Gluten-Free Stuffings ... Stuffing has always been high on my list of favorite Thanksgiving dishes. This year I wanted to play around with gluten-free dishes based on whole grains ... Baked Brown Rice Pudding - Fit and Fed Tweet Tweet Brown rice pudding is a go-to dessert in our household, and between the filling rice and all the protein in its eggs and milk, it can even be an ... Wild Rice Cranberry Pecan Salad Recipe Simply Recipes Wild rice salad with cranberries, pecans, green onions, orange zest, and wild rice. A perfect accompaniment to many fall and winter dishes - roast chicken, stews ... Recipes - How To Information eHow.com Recipes: Wondering whats for breakfast, lunch, or dinner? Need a side dish or appetizer to serve with your favorite recipe? Find healthy recipes, cooking tips and ... The Whole Life Nutrition Kitchen: Giving Thanks Recipes: Starchy ... The past few years I have made a delicious, savory wild rice stuffing for the big Thanksgiving Day turkey. We always use half of it to stuff the turkey and the other ... Wild Rice and Cranberry Stuffing with Walnuts Whole Foods Market Substitute golden raisins for the cranberries or pecans for the walnuts, if you like. Autumn Wild Rice Rissoles Recipe Vegetarian Times What's a rissole? The name comes from the French word rissoler, meaning "to brown." These yummy wild rice patties are studded with herbs, pecans, and dried ... Roasted Acorn Squash with Wild Rice Stuffing Recipe - CHOW Delicious as a main or a side, this vegetarian recipe is packed with pecans, dried cranberries, and fresh thyme.