Cranberry Wild Rice Stuffing
|Uncooked brown rice||1 Cup (16 tbs)|
|Uncooked wild rice||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Thinly sliced celery||1 Cup (16 tbs) (Including Leaves)|
|Dried rosemary/1 tablespoon fresh rosemary||1 Teaspoon|
|Unsalted chicken broth/Water||3 Cup (48 tbs)|
|Chicken bouillon granules||1 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Whole berry cranberry sauce||1 Cup (16 tbs)|
1. Combine all of the ingredients except for the cranberry sauce in a 2 1/2-quart pot. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer without stirring for 45 to 50 minutes, or until the liquid has been absorbed. Remove the pot from the heat, and set aside, uncovered, for 5 minutes.
2. Coat a 2-quart casserole dish with nonstick cooking spray. Stir the cranberry sauce into the stuffing mixture, and loosely spoon the stuffing into the dish. Cover the dish with aluminum foil, and bake at 350°F for 30 to 45 minutes, or until heated through.