Wild Rice "Stuffing" with Dried Cranberries, Pecans and Pomegranate Seeds
This wild rice faux stuffing is a healthy holiday recipe. Gluten-Free and served at room temperature, it couldn't be an easier fuss-free dish to bring to a party or holiday gathering!
Author: Crystal Cartier
Recipe type: Sides, Snacks
Cuisine: Gluten-Free, Vegan
Ingredients
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
Instructions
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.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/11/20/wild-rice-stuffing-with-dried-cranberries-pecans-and-pomegranate-seeds/