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.
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
How to Make It
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.
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I chose this recipe as I did not want to make a stuffing with bread. Like other reviewers, I did not follow the recipe exactly and used what I had on hand / what was available in my local grocery store. The changes I made were: Since I did not have enough Wild Rice on hand, I used red and white quinoa to get to the 1 cup measurement. For the brown rice, I used "Lundberg Wild Blend rice" instead, as I didn't have the whole cup of wild rice could not find pure wild rice in my local grocery store. The way I prepared this was I cooked the rice mixture in 4 cups of organic salt free chicken broth (the regular salted would do as well) and separately sauteed the vegetable mixture in a half stick of salted butter in a skillet. I used a whole apple, dried low sugar cranberries and nixed the dried apricots. Like another reviewer suggested, I added some poultry seasoning (Szeged) to the sauteed vegetables before adding the cooked rice mixture. This had a great flavor and I received lots of compliments during our Christmas dinner. Enjoy!
Had to make this in an emergency yesterday when our college-aged guests failed to show up with the promised stuffing Thanksgiving morning. Rattling their cage found them still asleep at 11 am, and a bird due in the oven. Found this online and soon was back in business.
This stuffing is simply delicious. Had to improvise on ingredients with what was in the pantry so no Sage, and used Craisins, Raisins, and fresh apple for the fruit. Also used just 1 1/2 cups chicken broth and tossed in a bouillon cube to compensate. It was so tasty! People raved about it, even the derelict kids. I believe the original to be also wonderful, and am just saying this recipe has latitude and is easy to make.
We made this for Thanksgiving and it was a big hit. My non-stuffing liking sister wasn't making stuffing, so I suggested we try this -- she loved it and has requested that I make it again for Christmas. My local store didn't have wild rice, so I used Rice Select Royal Blend as a substitute for both kinds of rice. It has a combination of texmati white, brown, wild & red rice.
Made this for Christmas with roast pork, cooked pickled red cabbage (Danish style), mashed potatoes, and brussel sprouts. I was a bit skeptical about making this dish since most of the fruit-containing stuffings I have had in the past have been overly sweet, but it turned out great and the flavors really complimented the pork without being too sweet. This recipe made a LOT! We had 8 for dinner and even though everyone really liked it (most took seconds or even thirds), we had plenty left over. No matter, though, since the left-overs were just as good days later.
Easy, versatile recipe that turns out very creamy, without all the salt and extra calories of store bought rice packages. I used dried cranberries instead of dried cherries, and it turned out great. Cooking times were right on!
I made this for Christmas dinner. It was really really good. I halved the recipe and used short grain brown rice. I'm not sure that long grain rice would have finished in the cooking time listed. My husband commented on how flavorful it was. Overall it wasn't a lot of work to make so I would make it again when we need a rice dish.
This stuffing has a wonderful texture with the two types of rice and the cherries add a terrific tart flavor. However, I found a lack of flavor when I made the recipe directly from the ingredients listed. I added some poultry seasoning and that helped. I will make it again!