Wild Rice Stuffing with Cranberries and Toasted Pecans
NOTE: The wild
rice blend (a mixture of regular long-grain and wild rice) in this
stuffing holds together when pressed with a fork. Look for wild
rice blend in the supermarket. You can use all wild rice, but the
cooked grains will remain separate. Raisins, currants, or even
dried blueberries may be substituted for the cranberries. Makes 3
cups.
2 cups chicken stock or low-sodium canned chicken broth
1 cup wild rice blend
2 tablespoons butter
1 small onion, minced
1/2 small celery stalk, minced
1/4 cup toasted pecans, chopped coarse
1/4 cup dried cranberries
2 tablespoons minced fresh parsley leaves
2 teaspoons minced fresh thyme leaves
Salt and ground black pepper
INSTRUCTIONS:
1. Bring chicken stock to boil in medium saucepan. Add rice blend; return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 45 minutes. Turn rice into microwave-safe bowl; fluff with fork.
2. Meanwhile, heat butter in medium skillet over medium heat. Add onion and celery; sauté until softened, 3 to 4 minutes. Add this mixture, as well as pecans, cranberries, parsley, and thyme, to rice; toss to coat. Season with salt and pepper to taste.