Wild Rice Stuffing with Dried Cherries and Toasted Pecans

Photo: Oxmoor House

Yield:

Serves 12 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Robin Bashinsky,

November 2011
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, None 2013;