Wild Rice Stuffing With Cherries And Walnuts
|Fat free, low sodium chicken broth||1 Cup (16 tbs)|
|Unsweetened apple juice||1⁄2 Cup (8 tbs)|
|Wild rice||2⁄3 Cup (10.67 tbs)|
|Reduced-calorie margarine||1 1⁄2 Teaspoon|
|Sliced fresh mushrooms||4 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Stalk celery||1 , chopped|
|Dried thyme||1⁄2 Teaspoon|
|Dried sage||1 Pinch|
|Dried red cherries/Light raisins||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
In a medium saucepan, bring the broth and juice to a boil.
Meanwhile, rinse the rice with cold water.
Stir the rice into the broth mixture and return to a boil.
Reduce the heat, cover and simmer for 45 to 50 minutes or until the rice is tender and the liquid is absorbed.
Meanwhile, in a medium no-stick skillet, melt the margarine.
Add the mushrooms, onions, celery, thyme and sage.
Cook and stir over medium heat about 4 minutes or until the vegetables are tender.
Add the cherries or raisins and walnuts.
Cook and stir for 2 minutes more.
Remove from the heat and transfer to a large bowl.
Add the rice and toss until well mixed.
Spray a 1-quart casserole with no-stick spray.
Transfer the mixture to the casserole.
Cover and bake at 325° about 30 minutes or until heated through.