Wild & Brown Rice Stuffing with Apples, Pecans and Cranberries
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Martha Rose Shulman
A fragrant combination of sweet and savory, this stuffing is a pilaf that can brighten any dish (not just your holiday turkey!).
ingredients
1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups chicken or vegetable stock
Salt to taste
1 tablespoon extra virgin olive oil
2 shallots, finely chopped
1 cup diced celery
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried cranberries
Instructions
1. Combine the wild rice with 4 1/2 cups stock in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring each to a boil. Reduce the heat, cover and simmer the rice until tender, brown rice for 35 to 40 minutes and wild rice for 40 to 50 minutes. Turn off the heat, place a clean kitchen towel over the pot and return the lid.
2. While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
3. Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a serving dish.
Make-ahead tip: The cooked grains will keep for 3 days in the refrigerator and can be frozen. The flavors intensify when the stuffing is made a day ahead. To reheat: Transfer to a lightly oiled baking dish, cover and bake at 325 for 20 – 30 minutes.
Nutritional facts: Calories - 165, Total Fat - 4g (Saturated Fat - 1g), Cholesterol - 3mg, Total Carbohydrates - 33g, Dietary Fiber - 3g, Sodium 21mg (not including salt to taste), Protein - 4g.
Recipe courtesy of New York Times.
makes:
8 cups
serving size:
12 servings
