Apple-Sage Wild Rice Stuffing
Skillet stuffing of brown and wild rice with apple, pecans, cranberries and sage — about 176 calories per serving.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Apple-sage wild rice stuffing is a skillet side rather than a bread stuffing: toasted pecans, celery, onion and apple cooked in a little canola oil, then folded with brown rice, wild rice, dried cranberries, jalapeno and sage. One serving is about 176 calories with 2 g of fibre.
Toast the pecans first in the dry skillet and take them out before they darken; 2 to 3 minutes is enough. Then cook the celery and onion until the edges brown, add the apple for only 4 minutes so it stays firm, and stir in the rice last just to heat it through.
This is built for leftover rice, so cook the grains a day ahead or use what you have. It goes with roast turkey, chicken or pork, and reheats in a covered skillet with a spoonful of water. Walnuts or almonds replace the pecans, and the nuts can be left out entirely.
Ingredients
- Pecans1 tablespoon, chopped (9.5 g)
- Canola Oil1/3 teaspoon (1.5 g)
- Celery2 tablespoons, diced (13 g)
- Onions (Yellow)2 tablespoons, diced (20 g)
- Apple (Gala)2 tablespoons, red, diced (15 g)
- Brown Rice (Raw, Unenriched)2 teaspoons, dry, about tablespoons cooked (11 g)
- Wild Rice (Raw)1 teaspoon, dry, about teaspoons cooked (4.5 g)
- Cranberries (Dried, Sweetened)1 1/2 teaspoons (5 g)
- Peppers (Jalapeno)a small piece, finely chopped, or a pinch of red pepper flakes (1 g)
- Fresh sage1/3 teaspoon chopped, or a pinch of dried
- Salta pinch
- Take the pecans out of the pan the moment they smell toasted; they keep cooking off the heat and burn quickly.
- Keep the apple pieces small and cook them briefly so they stay firm against the soft rice.
- Cooked rice should be refrigerated within 2 hours and reheated to steaming hot; use leftovers within 4 days.
- Contains: tree nuts (pecans).
- Naturally gluten-free and dairy-free as written; leave out the pecans for a nut-free version and add toasted pumpkin seeds instead.
Method
- Wash your hands and all surfaces before you start.
- Cook the brown rice and wild rice according to the package, or use leftover cooked rice.
- Heat a large skillet over medium-high heat. Toast the pecans 2 to 3 minutes, stirring, and set aside.
- Heat the oil over medium heat. Cook the celery and onion about 8 minutes, until lightly browned at the edges.
- Add the apple and cook 4 minutes, until tender-crisp.
- Stir in the pecans, both rices, cranberries, jalapeno, sage and salt.
- Cook 3 to 4 minutes, stirring, until heated through.
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