Traditional stuffings tend to be loaded with unneeded butter, so you’ll love the lightness and fresh flavor of this version. Use any nuts your family likes.
Ingredients
- 1½ cups wild rice
- Salt
- 4 Tbsp (1/2 stick) unsalted butter
- 1 leek, cleaned and thinly sliced
- 1 celery stalk, chopped
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1 tsp chopped fresh sage or ½ tsp dried
- ½ tsp fresh thyme or ¼ tsp dried
- ¼ cup minced fresh parsley leaves
Instructions
- Bring 3 cups water to boil in a medium heavy saucepan over high heat. Stir in rice and salt; reduce heat to very low. Cover and cook 30 minutes, until rice is tender and almost all liquid is absorbed. Drain if necessary.
- Preheat oven to 350F. Melt butter in large skillet over medium heat. Add leek and celery and cook until softened, about 8 minutes, stirring frequently. Fold in rice, cranberries, pecans, sage, and thyme; cook 1 minute.
- Pour mixture into a 9-inch casserole or spread in a 13-by-9-inch baking dish. Cover and bake 20 minutes, until heated through. Garnish with parsley. Serve warm.
Makes about 8 cups.
Make ahead: Wild rice can be cooked 2 days ahead. Let cool uncovered, then cover tightly and refrigerate. Bring to room temperature before continuing with recipe.
Nutritional Information
- 1-cup serving = 180 calories
- Other vegetable: ½ serving
- Whole grains: 1 serving
- Fat: ½ serving
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