Wild rice stuffing

Recipe Information

Ingredients

• 3/4 cup uncooked wild rice

• 2 1/2 cups water

• 1 tablespoon olive oil

• 3/4 cup onion, chopped

• 1 cup mushrooms, sliced

• 1 cup apple, chopped (including peel)

• 1/4 cup dried cranberries

• 2 cups celery, diced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon poultry seasoning

• 1/2 cup reduced-sodium chicken broth

• 1/4 cups slivered almonds, toasted

• Cooking spray

Directions

• Place wild rice in a strainer, and rinse until the water runs clear.

• Bring the wild rice and water to a boil in a medium sauce pan. Reduce heat, cover, and simmer for 30 minutes or until the water is absorbed, taking care to stir occasionally to prevent burning.

• In a large skillet, heat the olive oil over medium heat. Add the onion, mushroom, apple, cranberries, and celery. Sauté until tender. Sprinkle with the salt, pepper, and poultry seasoning. Mix well, and continue cooking for about 10 minutes.

• Add the rice, vegetable mixture, and chicken broth to a large bowl, and mix well. Use the rice to stuff a turkey, or transfer the rice to a baking dish coated with cooking spray. Bake the rice until the chicken broth has been absorbed.

• Garnish with toasted almonds and serve immediately.

Nutrition (per serving)

• Calories: 78 cal

• Total fat: 2g

• Saturated fat: <1g

• Monounsaturated fat: 2g

• Cholesterol: 0mg

• Sodium: 136mg

• Potassium: 175mg

• Carbohydrate: 13g

• Fiber: 2g

• Protein: 2g

• Calcium: 23mg