FESTIVE CRANBERRY-PEAR WILD RICE STUFFING
When Thanksgiving Day rolls around, are you the first in line for the stuffing? We’re not saying there’s anything wrong with your family’s special recipe, but if it’s made with white bread and butter, it’s not exactly the healthiest. Here is an alternative that is equally tasty, but with a healthier twist.
Like traditional stuffing, this version is made with Ezekiel or Millet and Flax or your favorite bread and wild rice. A sweet hint of pears, red onions, apple cider, and dried cranberries serves to bring out a burst of the most delicious Fall flavors for you Thanksgiving table.
- 2 1/2 cups low-sodium vegetable broth
- 2/3 cup raw wild rice
- 1 1/2 tablespoons extra virgin olive oil
- 1 medium red onion, chopped
- 2 large organic celery stalks, diced
- 2 medium firm organic pears, cored and diced
- 2 cups finely diced bread of your choice
- 1/3 cup dried organic cranberries
- 1/4 cup chopped pecans
- 2 teaspoons iodized sea salt
- 1/2 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 1/2 cup organic apple cider
- Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the liquid is absorbed, about 35 minutes.
- Preheat the oven to 375°F.
- Heat the oil in a medium-size skillet. Add the onion, and sauté until translucent. Add the celery, and sauté over medium heat until both are golden.
- Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
- Transfer the mixture to a lightly oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.