Multigrain and Wild Rice Stuffing with Apples and Herbs

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Multigrain and Wild Rice Stuffing with Apples and Herbs

Cook Time: 15 minutes

Total Time: 1 hour

Serving Size: 8

Multigrain and Wild Rice Stuffing with Apples and Herbs

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 medium yellow onions, chopped
  • 4 stalks celery, diced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bunch scallions, finely chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage
  • 1/4 cup chopped fresh tarragon
  • 1 cup cooked wild rice
  • 3 medium apples, peeled and diced
  • 1 cup golden raisins
  • 1 loaf multigrain bread, cubed and toasted
  • 2 1 / 2cups low-sodium turkey or chicken broth or stock

Instructions

  1. Heat the oven to 400 F. Coat a large casserole or 9-by-13-inch baking pan with cooking spray.
  2. In a large skillet over medium-high, melt the butter. Add the onions and celery and cook until tender, 7 to 8 minutes. Remove the pan from the heat and stir in the salt, pepper, scallions, parsley, sage and tarragon.
  3. In a large bowl, combine the onion mixture with the cooked rice, apples, raisins and bread cubes. Stir in the broth. Spoon into the prepared pan and cook, uncovered, for 30 minutes.
  4. The Associated Press

Notes

Nutrition information per serving: 330 calories; 120 calories from fat (36 percent of total calories); 13 g fat (8 g saturated; 0 g trans fats); 30 mg cholesterol; 48 g carbohydrate; 7 g fiber; 22 g sugar; 8 g protein; 440 mg sodium.

http://food.lohudblogs.com/2013/10/30/multigrain-and-wild-rice-stuffing-with-apples-and-herbs-thanksgiving-recipes/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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