Wild Rice Stuffing

This lightened down (and gluten free) version of stuffing won’t leave you feeling overstuffed, whether it’s at Thanksgiving dinner or enjoyed as a light meal on its own.

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Wild Rice Stuffing
wild rice, stuffing
Course Side dish
Servings
as a side
Ingredients
  • 3 tbsp butter
  • 1 medium onion, chopped
  • 2 tsp ground cumin
  • 2 cups wild rice blend (or 1 cup wild rice & 1 cup brown rice)
  • 4 cups broth vegetable or chicken
  • 1 orange zested
  • 1 cup pecans, walnuts or pumpkin seeds
  • 2 tbsp maple syrup
  • 1/4 tsp cayenne pepper
  • 1/2 cup dried currants (or your favorite dried fruits)
  • 1 apple chopped
  • chives or green onions to garnish
Course Side dish
Servings
as a side
Ingredients
  • 3 tbsp butter
  • 1 medium onion, chopped
  • 2 tsp ground cumin
  • 2 cups wild rice blend (or 1 cup wild rice & 1 cup brown rice)
  • 4 cups broth vegetable or chicken
  • 1 orange zested
  • 1 cup pecans, walnuts or pumpkin seeds
  • 2 tbsp maple syrup
  • 1/4 tsp cayenne pepper
  • 1/2 cup dried currants (or your favorite dried fruits)
  • 1 apple chopped
  • chives or green onions to garnish
wild rice, stuffing
Instructions
  1. Melt the butter in a large, deep pan. Add the onion and cook for about 5 minutes or until soft. Sprinkle in the cumin and stir.
  2. Add the rice, broth and zest to the pan and a 1/2 tsp of salt if your broth is unsalted. Bring to a simmer, cover and lower the heat to maintain a constant, gentle simmer. Cook for 35 minutes.
  3. Meanwhile, chop the nuts (if using seeds, leave intact) then combine with the maple syrup and cayenne in a small pan. Cook over low heat, stirring constantly until the maple syrup has coated the nuts and they become fragrant.
  4. When the rice is cooked, combine with the maple nuts, currants and apple. Taste and add salt, if needed. Top with chopped chives and serve warm or at room temperature.
Recipe Notes

Adapted from thepioneerwoman.com.

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