Healthy Recipes

wildrice-stuffing 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)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Calories:
192 (19% from fat)
Fat:
4g (sat 0.4g,mono 2.1g,poly 1.3g)
Protein:
5.1g
Carbohydrate:
34.4g
Fiber:
3.6g
Cholesterol:
0.0mg
Iron:
1.2mg
Sodium:
243mg
Calcium:
35mg
Jaime Harder, Cooking Light, NOVEMBER 2007
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November 2014
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