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.
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
While the grains are cooking, measure the parsley flakes, sage, thyme, and pepper into a small dry bowl.
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.
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
per serving: 151 Fat: 0.9 g
(5%) Protein: 5 g CHO: 33.2
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