Cranberry-Pear Wild Rice Stuffing
Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor. This is an ideal stuffing for winter squashes, and used that way makes for a dazzling holiday main dish.Serves: 8 or more
- 2 1/2 cups prepared vegetable broth, or 2 1/2 cups water
with 1 vegetable bouillon cube
- 2/3 cup raw wild rice
- 1 1/2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 large celery stalk, diced
- 2 medium firm pears (such as bosc), cored and diced
- 4 cups finely diced whole grain bread
- 1/3 cup dried cranberries
- 1/4 cup finely chopped pecans or walnuts
- 2 teaspoons seasoning blend (like Spike or Mrs. Dash)
- 1/4 to 1/2 teaspoon dried thyme, to taste
- Salt and freshly ground pepper to taste
- 1/2 cup apple or pear juice, or as needed
Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
Preheat the oven to 375 degrees.
Heat the oil in a medium-sized skillet. Add the onion and saute until translucent. Add the celery and sauté over medium heat until both are golden.
Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
Transfer the mixture to a lightly oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.
NOTE: Whirl slices and chunks of whole-grain bread in a food processor until fine. This is a good way to use up ends and slightly dated pieces of bread.
- Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
2 comments on “Cranberry-Pear Wild Rice Stuffing”
Pingback: spotlight on…cranberries « Body By Nature
Pingback: Vegetarian Thanksgiving Recipes