Nutritional Wisdom with Carly Pollack
Free Video Series!

Cherry and Pecan Wild Rice Stuffing

My Recipes
Cherry and Pecan Wild Rice Stuffing Cherry and Pecan Wild Rice Stuffing

1/4 cup ghee, divided
1 large leek, thinly sliced
1 tbsp fresh thyme, chopped
1 tsp sea salt, divided
3 cups filtered water
2 cups chicken broth
1 cup uncooked brown rice
2 cups uncooked long grain brown rice
1/2 cup turnip, peeled and chopped
1/3 cup celery, chopped
1/3 cup carrot, chopped
2/3 cup pecans, toasted and chopped
1/2 cup sweet dried cherries, chopped
2 green onions, thinly sliced

Preheat oven to 400 degrees. Heat 2 tablespoons ghee in a large saucepan over medium heat; swirl to coat. Add leek, thyme, and 1/2 teaspoon salt; sauté 8 minutes, stirring occasionally. Add 3 cups water, chicken broth, and wild rice; cover. Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes. Stir in brown rice; cover and simmer 30 minutes. Remove from heat. Heat remaining 2 tablespoons ghee 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. Combine rice mixture, turnip mixture, pecans, cherries, and onions in a large bowl. Spoon stuffing into a 13x9 glass or ceramic baking dish. Cover with foil; bake for 20 minutes or until liquid is absorbed. Let stand 5 minutes before serving.

10-12 Servings

Recipe Credit

X --}