Nutritional Wisdom with Carly Pollack

Cherry and Pecan Wild Rice Stuffing

My Recipes

Cherry and Pecan Wild Rice Stuffing

Cherry and Pecan Wild Rice Stuffing

1/4 cup ghee or coconut oil, divided
1 large leek, thinly sliced
1 tbsp fresh thyme, chopped
1 tsp sea salt, divided
3 cups filtered water
2 cups chicken or vegetable 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 oil 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, 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 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.
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