I made this for both family Thanksgiving dinners and it was very well received. It’s high fat, but hey, it’s the holidays and I’m serving it to meat eaters so I wanted to make something impressive.
Wild Rice and Cranberry Stuffing with Walnuts
Makes: 6 servings | Difficulty: Medium
- 1 slice whole grain bread, toasted
- 1 yellow onion, finely chopped
- 1 stalk celery, finely diced
- 1 carrot, finely diced
- 1 clove garlic, finely chopped
- 4 cups low-sodium vegetable broth
- 1 teaspoons salt
- 1 cup uncooked wild rice or wild rice mix
- 1 cup uncooked brown basmati rice
- 1/4 c walnut butter
- 1 cup dried cranberries
- 1/4 cup chopped parsley
- 1 T Sage, chopped
- 1 tablespoons chopped thyme
- 3/4 cup walnuts, toasted and chopped
- Pepper to taste
1 onion, quarter ring slice 2 slices whole grain Bread, chopped 2-4 T Balsamic vinegar Directions:
Heat large pot over medium heat, add onions, celery and carrot and cook, stirring occasionally, until onions are soft and translucent. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in rice, cover, reduce heat to medium low and simmer for 50 minutes.
Caramelize onion for topping. Add bread cubes and balsamic. Stir until bread is evenly coated with balsamic. Use enough balsamic to coat bread but not make it soggy.
To make walnut butter just chop walnuts in a food processor or spice grinder until it turns into a paste.
Toast walnuts until almost burnt.
When rice is done, stir in cranberries, herbs, bread crumbs, walnut butter and walnuts. Season with pepper and additional salt to taste.
Put in 9×13 baking dish. Add topping and bake at 375 until topping is crispy, about 20 to 25 minutes. You can broil for the last few minutes, just watch it closely. I usually end up burning it but the burnt pieces are people’s favorite part!
Sent from Paprika Recipe Manager