Wild Rice & Cranberry Stuffing Recipe

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WILD RICE & CRANBERRY STUFFING

Looking for a nutrient dense, gluten-free alternative to traditional Thanksgiving stuffing? Try this flavorful healthy option that uses whole grain wild rice chock full of fiber and B-vitamins.

This delicious gluten-free, dairy-free, vegan recipe was adapted from a recipe on our website found at http://www.wholefoodsmarket.com/recipes/2394.

Serves 14 to 16

Substitute golden raisins for the cranberries or pecans for the walnuts, if you like.

Ingredients

  • ¼ - ½ cup low sodium vegetable stock for healthy, oil-free sauté method
  • 2 yellow onions, finely chopped
  • 1 clove garlic, finely chopped
  • 7 cups low-sodium vegetable broth
  • 2 teaspoons sea salt
  • 4 cups uncooked wild rice or wild rice mix
  • 2 cups dried cranberries (preferably apple-juice sweetened)
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped thyme
  • 1 1/2 cups walnuts, toasted and chopped
  • Pepper to taste

Method

Heat ½ cup of broth in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes – be sure to add additional vegetable broth as needed to keep onions moist enough to keep moving in the pan. Add garlic and cook 1 minute more. Now add the 7 cups of broth and sea salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes. Once rice is fully cooked, stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste. The stuffing is ready to eat, however if a crusty top is desired, preheat oven to 375°F. Lightly oil a 9- x 13-inch baking dish with spray oil. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.


 

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