WILD RICE AND BROWN RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES
Stuffing has always been high on my list of favorite Thanksgiving dishes. Here, I wanted create a gluten-free dish based on whole grains that could go inside a bird but also stand alone. So I looked in my pantry and pulled out all the half-full bags of the different colorful types of grains that I've been working with. First I combined them in visually pleasing ways, and then I decided what else I'd put into the stuffing (or pilaf, which is what this dish really is). What is it that I love about stuffing? For me, the identifying ingredients are quite simple - celery, onion and sage. I've never cared for meaty stuffings, but I've always liked traditional bread dressings, even when the bread came from a bag. Why? Because of the sage, celery and often thyme that went along with it. Like many Thanksgiving dishes, this one combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.
Provided by Martha Rose Shulman
Categories side dish
Time 2h45m
Yield Makes about 8 cups, serving 12 to 16
Number Of Ingredients 13
Steps:
- Combine the wild rice with 4 1/2 cups stock or water 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 to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
- 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.
- 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 lightly oiled or buttered baking dish and cover with foil.
- Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 418 milligrams, Sugar 7 grams, TransFat 0 grams
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Rauf Uk
[email protected]This stuffing is a great way to use up leftover rice. It's also a great make-ahead dish, so you can save time on Thanksgiving Day.
Konke Tunzi
[email protected]I've made this stuffing several times now and it's always a hit. It's so easy to make and it always turns out perfectly.
Javeed Tanoli
[email protected]This stuffing is the perfect addition to any holiday meal. It's easy to make and it always turns out delicious.
wajid Shah
[email protected]I'm not a vegetarian, but I love this vegetarian stuffing. It's so hearty and flavorful, and it's a great way to get your veggies in.
Sidhuz 5911
[email protected]This stuffing is a great way to use up leftover rice. It's also a great make-ahead dish, so you can save time on Thanksgiving Day.
Trish Genrich
[email protected]I've never been a big fan of stuffing, but this recipe changed my mind. It's so flavorful and moist, and the apples and pecans add a nice touch.
Muzmilkamangar Kamangar
[email protected]This stuffing is so easy to make and it tastes delicious. I love the combination of flavors and textures.
Muneeb Waheed
[email protected]I made this stuffing for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Sarswoti Bhandari
[email protected]This stuffing is a great way to use up leftover rice. It's also a great make-ahead dish, so you can save time on Thanksgiving Day.
Donavan Garza
[email protected]I've made this stuffing several times now and it's always a hit. It's so easy to make and it always turns out perfectly.
Billy Grey
[email protected]This stuffing is the perfect addition to any holiday meal. It's easy to make and it always turns out delicious.
Helen sarah
[email protected]I'm not a vegetarian, but I love this vegetarian stuffing. It's so hearty and flavorful, and it's a great way to get your veggies in.
Music Revolutionz
[email protected]This stuffing is a great way to use up leftover rice. It's also a great make-ahead dish, so you can save time on Thanksgiving Day.
Makenli Cromwell
[email protected]I've never been a big fan of stuffing, but this recipe changed my mind. It's so flavorful and moist, and the apples and pecans add a nice touch.
MdHumayun Chowdhury
[email protected]This stuffing is so easy to make and it tastes delicious. I love the combination of flavors and textures.
Nahima Islam
[email protected]I made this stuffing for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Juliet Damion
[email protected]This is my go-to stuffing recipe. It's the perfect balance of sweet and savory, and the apples, pecans, and cranberries add a nice crunch.
Brandon Smith
[email protected]I've made this stuffing recipe several times now and it's always a winner. It's so easy to make and it always turns out perfectly.
musisi henry
[email protected]This stuffing was amazing! I made it for Thanksgiving dinner and it was a huge hit. The flavors were perfect and it was so moist and flavorful.