Wild Rice Stuffing

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 19%
  • Fat: 4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.1g
  • Carbohydrate: 34.4g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 243mg
  • Calcium: 35mg

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

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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