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Wild Rice Stuffing with Dried Cherries and Toasted Pecans

Photo: Oxmoor House
Hands-on time 30 mins
Total time 1 hr, 30 mins
Yield Serves 12 (serving size: about 1 cup)

Ingredients

  • 1/4 cup butter, divided
  • 2 cups thinly sliced leek (about 1 large)
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt, divided
  • 3 cups water
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup uncooked wild rice
  • 2 cups uncooked long-grain brown rice
  • 1/2 cup finely chopped peeled turnip
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped carrot
  • 2/3 cup chopped pecans, toasted
  • 1/2 cup chopped dried sweet cherries
  • 2 green onions, thinly sliced

Nutrition Information

  • calories 277
  • fat 9.4 g
  • satfat 3 g
  • monofat 3.8 g
  • polyfat 1.9 g
  • protein 5.9 g
  • carbohydrate 43.1 g
  • fiber 3.9 g
  • cholesterol 10 mg
  • iron 1.5 mg
  • sodium 268 mg
  • calcium 40 mg

How to Make It

  1. Heat 2 tablespoons butter in a large saucepan over medium heat; swirl to coat. Add leek, thyme, and 1/2 teaspoon salt; sauté 8 minutes, stirring occasionally. Add 3 cups water, chicken broth, and wild rice; cover. Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes. Stir in brown rice; cover and simmer 30 minutes. Remove from heat.

  2. Preheat oven to 400°.

  3. Heat remaining 2 tablespoons butter over high heat in a large skillet; swirl to coat. Add turnip, celery, carrot, and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.

  4. Combine rice mixture, turnip mixture, pecans, cherries, and onions in a large bowl. Spoon stuffing into a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400° for 20 minutes or until liquid is absorbed. Let stand 5 minutes before serving.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;