Apple-Sage Wild Rice Stuffing

Heat a Dutch oven over medium-high heat. Add the pecans and dry cook for 2-3 minutes or until just beginning to brown, stirring frequently. Set aside on a separate plate.
Heat the 1 teaspoon of oil over medium heat. Cook the celery and onions, stirring occasionally, for 8 minutes or until they just begin to get lightly brown on edges. Add the apples and cook for 4 minutes, or until tender crisp. Stir in the pecans and the remaining ingredients and cook, stirring occasionally, for 3 to 4 minutes or until the rice mixture is heated.

Cook’s Note: To cook the rice for this recipe, bring 2 ¼ cups of water to a boil in a medium saucepan. Add ⅓ cup uncooked wild rice, reduce the heat, cover, and simmer for 5 minutes. Stir in ½ cup uncooked brown rice, cover, and simmer 33 to 35 minutes longer or until all the rice is tender and the liquid is absorbed.

Grain:

Rice [1]Wild Rice [2]

Ingredients:

4 ounces chopped pecans

1 teaspoon plus 1 tablespoon canola oil

1½ cups diced celery

1½ cups diced onions

1 medium red apple, such as Jonathan or Gala, halved, cored, and diced (about 1½ cups total)

2 cups hot cooked brown rice

1 cup hot cooked wild rice

½ cup dried cranberries

1 medium jalapeno pepper, seeded (if desired) and ﬁnely chopped or ¼ teaspoon dried pepper ﬂakes

1½ tablespoons chopped fresh sage or 1½ teaspoons dried rubbed sage

¾ teaspoon salt

Active time:

30 minutes

Yield:

12 servings

Nutrition:

Calories: 170, Fat: 9g, Saturated Fat: 0.5g, Sodium: 160mg, Carbohydrate: 22g, Fiber: 3g, Protein: 3g

Author:

Courtesy California Wild Rice Advisory Board

Diet:

Vegetarian & Vegan DietMediterranean Diet

Course:

Side dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

Providing 3 grams of ﬁber in every ½ cup serving, this gluten-free dish is low in saturated fat and an elegant companion dish to roast turkey.