CRANBERRY-PEAR WILD RICE STUFFING | VEGKITCHEN

Cranberry-Pear Wild Rice Stuffing | VegKitchen image

Provided by @MakeItYours

Number Of Ingredients 13

2½ cups prepared vegetable broth, or 2½ cups water with 1 vegetable bouillon cube
⅔ cup raw wild rice
1½ tbsp olive oil
1 medium red onion, chopped
1 large celery stalk, diced
2 medium firm pears (such as bosc), cored and diced
4 cups whole grain bread, finely diced
⅓ cup dried cranberries
¼ cup pecans or walnuts, finely chopped
1 tbsp salt-free seasoning blend (like Frontier or Mrs. Dash)
¼ to ½ tsp dried thyme, to taste
salt and freshly ground pepper, to taste
½ cup apple or pear juice, or as needed

Steps:

Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
Preheat the oven to 375°F.
Heat the oil in a medium-sized skillet. Add the onion and sauté until translucent. Add the celery and sauté over medium heat until both are golden.
Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine.
Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
Transfer the mixture to a lightly oiled large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.