This recipe is just amazing! Very similar to my mother-in-law’s “wildrice dish”. What we would add is the leftover turkey from Thanksgiving, Christmas or New Year’s.
For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird–both should reach an internal temperature of 165°. You can also make this to serve alongside a roast or ham.
Yield: 12 servings (serving size: 1/2 cup)
- Cooking spray
- 1 1/2 cups chopped celery
- 1 cup chopped onion
- 1 cup uncooked wild rice
- 2 garlic cloves, minced
- 4 cups fat-free, less-sodium chicken broth
- 1 1/2 tablespoons chopped fresh sage
- 1 cup uncooked long-grain brown rice
- 1/2 cup dried sweet cherries
- 1/2 cup chopped dried apricots
- 1/2 cup chopped pecans, toasted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.
- 192 (19% from fat)
- 4g (sat 0.4g,mono 2.1g,poly 1.3g)