This gluten free wild rice stuffing is sure to be a hit during the holiday season and after.wild-rice-stuffing1

 

Ingredients:

  • 1/4 cup olive oil, divided
  • 2 cups thinly sliced leek (about 1 large)
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt, divided
  • 1 apple cored, chopped into squares
  • 3 cups water
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup uncooked wild rice
  • 2 cups uncooked long-grain brown rice
  • 1/2 cup finely chopped peeled turnip
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped carrot
  • 2/3 cup chopped pecans, toasted
  • 1/2 cup chopped dried sweet cherries or cranberries
  • 2 green onions, thinly sliced

 

Directions:

  1. Heat 2 tablespoons oil in a large saucepan over medium heat.
  2. Add leek, thyme, and 1/2 teaspoon salt and sauté for approximately 8 minutes, stirring occasionally.
  3. Add 3 cups water, chicken broth, and wild rice; cover.
  4. Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes.
  5. Stir in brown rice; cover and simmer 30 minutes.
  6. Remove from heat.
  7. Preheat oven to 400 degrees Fahrenheit.
  8. Heat remaining 2 tablespoons oil over high heat in a large skillet; swirl to coat. Add turnip, celery, carrot, and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.
  9. Combine rice mixture, turnip mixture, pecans, cherries, and onions in a large bowl.