Wild Rice Stuffing10 servings
With the elegant flavor of sauteed mushrooms and dried cherries, this wild rice stuffing recipe makes a versatile holiday dish. You don't have to stuff it into anything; just serve it as a wild rice casserole with our vegetarian gravy. The calorie density is also low. If you want to splurge a little, toss in some sliced almonds or chopped pecans before serving. Wild Rice Stuffing
6 oz wild rice 6 oz brown rice 2 oz dried cherries, quartered 2 Tbsp parsley flakes 1 tsp dried sage 1 tsp dried thyme 1/4 tsp black pepper 4 oz onion, 1/3" dice 3 oz celery. 1/3" dice 8 oz mushrooms, halved and sliced 1 oz reduced sodium tamari Bring a large pot of water to a boil, as if cooking pasta. In a small wide bowl, weigh wild rice. In a separate small bowl, weigh brown rice. In a third bowl, weigh dried cherries. When water comes to a full rolling boil, add wild rice. Return to a boil, then reduce heat to medium and cook, uncovered, for 20 minutes. Add brown rice and cook for 40 minutes more. Add more water if needed to keep the grains submerged. While the grains are cooking, measure the parsley flakes, sage, thyme, and pepper into a small dry bowl. In a large non stick pot, saute onion, celery, and mushrooms in about 1/2 cup of water for 3 minutes. Add bowl of herbs and spices and continue to cook, stirring frequently, for 7 minutes longer. Add more water as needed to keep the herbs very wet and to keep the mixture from sticking to the pot. Remove pot of vegetables from the heat and transfer the cooked vegetables to a large wide bowl. Stir in the tamari. When the grains are done, remove the pot from the heat but do not drain it yet. Add the dried cherries to the pot and let it sit for a few minutes to plump up the cherries. Then drain grains and cherries in a strainer. Gently toss the grains and cherries in with the cooked vegetables. Comments: Mushrooms add a rich flavor to this wild rice dressing. You can finely chop them instead of slicing them if you prefer. If you don't have any dried cherries, use dried cranberries or chopped dried apricots. This herb combination gives the dish a classic "holiday stuffing" flavor. For an Italian-flavored dish, use basil and oregano instead of the sage and thyme. Or use curry spices. Yield = 50 oz 1 serving = 5 oz Calorie density = 30 calories/oz Calories per serving: 151 Fat: 0.9 g (5%) Protein: 5 g CHO: 33.2 g All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients! |
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