California Wild Rice and Brown Rice Stuffing

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Like many Thanksgiving dishes, this pilaf combines sweet and savory foods


~Created by Martha Rose Shulman~
Author of “The Very Best of Recipes for Health”



Makes about 8 cups
Serves 12 to 16.



Ingredients:
  • 1 1/2 cups California Wild Rice
  • 3/4 cup short-grain brown rice
  • 6 cups chicken stock, vegetable stock or water
  • Salt to taste
  • 1 Tablespoon extra virgin olive oil
  • 1 small or medium onion, finely chopped
  • 1 cup diced celery
  • 2 garlic cloves, minced (optional)
  • 1 Tablespoon butter
  • 2 apples, cored and cut in 1/2-inch dice
  • 1/3 cup lightly toasted pecans, coarsely chopped
  • 2 Tablespoons finely chopped fresh sage
  • 1/3 cup dried cranberries

Cooking Instructions:

Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.

While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.

Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.

Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.

Nutrition facts per serving: 188 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 3 milligrams cholesterol; 33 grams carbohydrates; 3 grams dietary fiber; 21 milligrams sodium (does not include salt to taste); 4 grams protein.

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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  


Recipes:
Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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