Mix it up this year with the stuffing – try this wild rice stuffing to add a whole-grain to the table and to offer a naturally gluten free option for any guests with allergies!
1/4 cup butter, divided
2 cups thinly sliced leek
1 Tbsp chopped fresh thyme
1 tsp salt, divided
3 cups water
2 cups low-sodium chicken broth (read the label and make sure the broth is gluten free!)
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
1. Heat 2 Tbsp butter in a large saucepan over medium heat, swirl to coat. Add leek, thyme, and 1/2 tsp salt and sauté 8 minutes stirring occasionally. Add water, chicken broth, and wild rice. Cover and increase heat to high. Bring to a boil and then reduce heat and simmer 30 minutes. Stir in brown rice, cover and simmer an additional 30 minutes. Remove from heat.
2. Preheat oven to 400 degrees F.
3. Heat remaining 2 Tbsp butter over high heat in a large skillet. Add turnip, celery, carrot, and remaining saltand sauté for one minute. Reduce heat to medium, cook 4 minutes. 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 baking dish. Cover with foil and bake at 400 degrees F for 20 minutes or until liquid is absorbed.
Yield: 12 servings (277 calories, 9.4 g fat, 3 g saturated fat, 5.9 g protein, 43.1 g carbohydrate, 3.9 g fiber, 10 mg cholesterol)
Cooking Light, November 2011