HOLIDAY RICE STUFFING

HOLIDAY RICE STUFFING image

Number Of Ingredients 17

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Stuffing:
1/2 cup wild rice
1 cup long grain brown rice
1 medium onion, chopped
3/4 cup diced celery, about 1/4-inch pieces
2 cups sliced crimini mushrooms
1 medium green apple, diced about 1/4 inch pieces
4 medium cloves garlic, minced
1/2 cup chopped walnuts
6 dried apricots, coarsely chopped
1/2 cup raisins
1/2 cup chopped fresh parsley
2 TBS chopped fresh sage (or 2 tsp dried sage)
3 TBS chopped fresh thyme (or 1 TBS dried thyme)
1/2 TBS fennel seeds
1/2 cup + 1 TBS chicken broth
salt and black pepper to taste

Steps:

Bring 3-1/2 cups of lightly salted water to a boil. While water is coming to a boil, rinse the wild rice under running water in a strainer. When water is boiling add both wild and brown rice, cover, turn heat to low and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a large enough bowl to mix everything together. Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes. Mix all the stuffing ingredients together in bowl and season with salt and pepper. Bake in greased casserole dish, covered @ 250 for 30 minutes or till heated through