Add a special touch with signature stuffing this Thanksgiving
This stuffing recipe starts with a nutty combination of brown and wild rice. Onion and celery provide a contrast in flavour and texture, as do whole or halved California grapes, which also add a lively colour pop and extra juiciness.
Feeling creative? Substitute bulgur wheat, freekah, wheat berries or other grains for the rice, switch the onion to shallots or leeks, and pick your favourite colour of grape or use all three.
Grapes and Wild Rice StuffingServes: 4 to 6
Prep time: 15 minutes Cook time: 65-75 minutes
- 1 14.5 oz. can (428ml) vegetable broth
- 1/2 cup (125ml) water
- 1/2 cup (120g) brown rice
- 1/2 cup (120g) wild rice
- 1/2 cup (50g) each chopped onion, celery and apple
- 1 tbsp (14g) butter or margarine
- 1 tsp (1g) minced fresh sage
- 1/4 tsp (1g) pepper
- 2 cups (336g) California seedless red grapes
- Salt to taste
1. Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.
2. Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350⁰F for 20 minutes or until thoroughly heated.
3. Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.
Nutritional information: Calories 188; protein 7g; fat 4g (15% calories from fat); carbohydrates 34g; cholesterol 1mg; fibre 2.5g; sodium 495mg.