Happy Thanksgiving week! Here’s a beautiful and stress-free recipe for your Thanksgiving table. I’ve been on a mission to find some less regrettable holiday dishes this year that still satisfy that holiday craving for hot, dense foods. I don’t necessarily dislike the old standbys but they aren’t the kinds of foods I crave either. That said, other people in my life have perfected the holiday staples so I let them do their thing on the big day and test out some new things on my end. This is a vegetarian dish but can easily be made vegan by swapping the chicken broth for vegetable broth. I used black rice from China, also known as “Forbidden Rice” (how fun is that?!) because I love the deep purple hue and the slight sweetness of this variety but wild rice would work just as well and impart a fantastic nuttiness. I’m a big fan of foods that awaken all the senses and this one does just that. It has a nutty fragrance, gorgeous colors, and delectable textures that chew and pop in your mouth making it a wonderful experience. This unconventional holiday dish evokes all the warm richness of the season!
This could also be made ahead and then spooned into a greased baking dish and baked at 400 degrees for 10 minutes or so to reheat. If you do this you may want to sprinkle some more fresh pomegranate seeds on top;)
Remember to share your favorite holiday recipes with us!! Pretty please!
- 2 cups uncooked wild or black rice, rinsed
- 1 quart chicken or vegetable broth
- pinch sea salt
- pat of butter
- 1 large onion or leek, chopped
- 1 cup raw pecans, roughly chopped
- 8 ounces crimini mushrooms, sliced (optional, not pictured)
- 2 carrots, halved lengthwise and thinly sliced
- fresh ground black pepper
- several sprigs minced fresh sage
- several sprigs fresh thyme, leaves plucked
- 1 cup plump dried cranberries
- bunch chopped parsley
- the seeds of 2 pomegranates
- Preheat oven to 400 degrees.
- Put rice, broth and a pinch of salt in a pan and bring to boil. Reduce heat and simmer 35-40 minutes until tender and broth is absorbed.
- Meanwhile, melt butter in skillet and saute onion, mushrooms, and carrot with some ground pepper for 10 minutes. Add pecans and saute 5 more minutes. Stir in sage and thyme.
- In a large bowl combine rice, sauteed vegetables, parsley, cranberries, and pomegranate seeds. Toss to mix.
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