Wild Rice and Cranberry Stuffing with Walnuts
Serves 14 to 16
Time 1 hr 45 min
Substitute golden raisins for the cranberries or pecans for the walnuts, if you like.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions, finely chopped
- 1 clove garlic, finely chopped
- 7 cups low-sodium vegetable broth
- 2 teaspoons fine sea salt
- 2 cups uncooked wild rice or wild rice mix
- 2 cups uncooked basmati rice
- 2 cups dried cranberries
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1 1/2 cup walnuts, toasted and chopped
- 1/4 teaspoon ground black pepper
Method
Heat oil in a large pot over medium heat.
Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
Add garlic and cook 1 minute more.
Add broth and salt and bring to a boil.
Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes.
Stir in basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer.
Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper.
Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.
Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.
Nutritional Info:
Per serving: 330 calories (90 from fat), 10g total fat, 0.5g saturated fat, 0mg cholesterol, 380mg sodium, 58g carbohydrates (4g dietary fiber, 12g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions, finely chopped
- 1 clove garlic, finely chopped
- 7 cups low-sodium vegetable broth
- 2 teaspoons fine sea salt
- 2 cups uncooked wild rice or wild rice mix
- 2 cups uncooked basmati rice
- 2 cups dried cranberries
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1 1/2 cup walnuts, toasted and chopped
- 1/4 teaspoon ground black pepper