If you don't like or can't eat wheat or corn, you don't have to miss out on stuffing. You can make your familiar stuffing recipe with a combination of wild and white rice instead of bread or cornbread crumbs. Wild rice isn't related to rice; it's the seed of a kind of grass native to the United States. It grows in water, as rice does, and has a nutty flavor like brown rice. Wild rice supplies dietary fiber, protein, potassium and zinc, making it a nutritious substitute for bread or cornbread in stuffing.
Step 1
Heat a stock pot over medium heat. Melt 1/4 cup of butter. Add the celery, onion brown and wild rice to the butter and saute for three or four minutes, stirring with a large spoon.
Step 2
Add 4 cups of broth, parsley and thyme leaves and bring the mixture to a boil. Reserve the remaining broth. Cover the pot, reduce the heat and cook for 30 to 45 minutes, until the broth is absorbed. Add some of the reserved chicken broth if the mixture needs more liquid.
Step 3
Remove the rice mixture from the heat and let it stand for 10 minutes. Stir in the sausage, dried cranberries, dried apricots and pecans. Taste for seasoning and add salt and pepper if needed. You may need salt if you used low-sodium chicken broth. Add more chicken broth if you want a moister mixture.
Step 4
Use the rice as a stuffing in your turkey, chicken or squash. You can also serve it on the side and cook the chicken or turkey without stuffing.
Tips and Warnings
- Use any combination of dried fruits and nuts that you prefer, rather than the dried cranberries, apricots and pecans. For instance, you can use dried cherries, raisins, walnuts or hazelnuts. Omit the sausage if you prefer, or add diced cooked cubes of squash or ham.
Things You'll Need
- Stockpot
- 1/4 cup of butter
- Wooden or metal cooking spoon
- 1 1/2 cups chopped celery
- 1 cup chopped onion
- 1 cup uncooked long-grain brown rice
- 1 cup uncooked wild rice
- 5 cups fat-free chicken broth
- 1/4 cup chopped fresh parsley
- 1 tbsp. fresh thyme leaves
- 1 cup uncooked long-grain brown rice
- 8 oz. cooked and drained sausage, crumbled
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
- 1 cup chopped pecans, toasted
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
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