Wild Rice Stuffing
Higher in protein and fiber than regular stuffing, and just as tasty!
Ingredients
- 1 cup brown rice uncooked
- 2 cups wild rice uncooked
- 2 tbsp olive oil
- 2 cups onions diced
- 2 cups Carrots diced
- 2 cups celery diced
- to taste salt
- 2 cloves garlic minced
- 4 cups low sodium vegetable broth
- 2 cups apples diced
- 1 cup chopped pecans optional
- 2 tbsp thyme fresh, minced
- 8 ounce cranberries
- 4 eggs
- 1/4 cup chicken or turkey stock
- 2 tbsp oat flour can make from old fashioned oats
Servings:
Instructions
- 1. Turn oven on to 350 degrees F. Place a large pot over medium heat. Add the oil. When hot, add onions, carrots, and celery. cook, stirring occasionally, until soft, about 15 minutes.
- 2. Add garlic and salt. Cook, stirring frequently, for one more minute. add broth. bring to boil. Stir in wild rice and brown rice and reduce to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
- 3. While rice is cooking, mix the apples, pecans, cranberries, thyme and a pinch of salt in large bowl.
- 4. In a medium bowl, beat together the eggs, chicken or turkey stock, and oat flour. add salt if needed
- 5. Pour the liquid over the apple mixture and mix. Add in rice mixture when rice is tender. Pour the whole mixture into a oven safe casserole dish and bake for 1 hour. Let cool for 10 minutes before eating.
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