Wild Rice, Cranberry and Apple Stuffing the Editors of Publications International, Ltd.
Wild Rice, Cranberry and Apple Stuffing
Makes 8 servings
|1||tablespoon olive oil or butter|
|1||medium apple, diced (about 1 cup)|
|2||stalks diced celery (about 2/3 cup)|
|1||clove garlic, minced|
|Dried or fresh thyme|
|1||cup hot cooked white or brown rice|
|1||cup hot cooked wild rice|
|1/2||cup orange juice|
|1/4||cup dried cranberries|
|1/4||cup sliced green onions (green tops only)|
|Salt and black pepper to taste (optional)|
- Heat olive oil over medium-high heat in large saucepan. Add apple, celery and garlic. Cook and stir 5 minutes or until softened.
- Reduce heat to medium-low and stir in thyme and sage. Cook briefly and stir in white and wild rice, orange juice and cranberries; cook 1 minute until heated through. Just before serving, stir in green onions and season with salt and pepper, if desired.
Serve this stuffing in baked squash halves or alongside roast turkey, chicken or pork.
|Serving Size:||1/2 cup|
|Calories from Fat||17 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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