Here is a lovely alternative to traditional stuffing to bring for a Thanksgiving feast. It’s worth the effort to toast the pecans (instead of buying pre-toasted ones). The flavor and crunch of freshly roasted pecans elevates this dish.
- 2/3 cup wild rice, dry 4 oz
- 1 medium yellow onion 8 oz, small dice
- 3 celery stalks 6 oz, small dice
- 2-1/2 cups mushrooms, sliced 8 oz
- 2 apples 8 oz, diced
- 1/4 cup dried cranberries 1 oz, optional
Protein & Fat
- 2 Tbsp olive oil 1 oz
- 1/2 cup raw pecan halves 2 oz
- 2 cups vegetable broth
- 4 garlic cloves minced
- 3 Tbsp fresh sage or 1 Tbsp dried
- 1 Tbsp fresh thyme or 1 tsp dried
- 1 tsp salt
- Preheat the oven to 350°F.
- Add the rice and vegetable broth to a medium saucepan, bring to a boil, then simmer on low, covered, for 35-40 minutes. Set aside.
- Meanwhile, in a cast iron skillet, heat the olive oil over medium heat and sauté the onion, mushrooms, and celery for 8-10 minutes. Add the garlic and apples, and sauté another minute. Turn off the heat.
- Toss pecans in a tiny bit of oil and salt. Spread on a baking sheet and roast in a 350°F oven for 7-10 minutes, stirring occasionally, until fragrant.
- Fluff the rice and stir it in with the veggie mixture, herbs, pecans, and cranberries.
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