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:
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
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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/