Wild Rice Stuffing with Dried Cherries and Toasted Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter, divided |
2 cups thinly sliced leek (about 1 large) |
1 tablespoon chopped fresh thyme |
1 teaspoon kosher salt, divided |
3 cups water |
2 cups fat-free, lower-sodium chicken broth |
1 cup uncooked wild rice |
2 cups uncooked long-grain brown rice |
1/2 cup finely chopped peeled turnip |
1/3 cup finely chopped celery |
1/3 cup finely chopped carrot |
2/3 cup chopped pecans, toasted |
1/2 cup chopped dried sweet cherries |
2 green onions, thinly sliced |
Directions:
1. Heat 2 tablespoons butter in a large saucepan over medium heat; swirl to coat. Add leek, thyme, and 1/2 teaspoon salt; sauté 8 minutes, stirring occasionally. Add 3 cups water, chicken broth, and wild rice; cover. Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes. Stir in brown rice; cover and simmer 30 minutes. Remove from heat.
2. Preheat oven to 400°.
3. Heat remaining 2 tablespoons butter over high heat in a large skillet; swirl to coat. Add turnip, celery, carrot, and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.
4. Combine rice mixture, turnip mixture, pecans, cherries, and onions in a large bowl. Spoon stuffing into a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400° for 20 minutes or until liquid is absorbed. Let stand 5 minutes before serving.
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