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Wild Rice Stuffing With Cherries And Walnuts

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice

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