Wild Rice Stuffing With Cranberries And Toasted Pecans
Makes About 3 Cups, Enough For 6 Cornish Hens
Ingredients
2 cups low-sodium chicken broth
1 cup wild rice blend
2 tablespoons unsalted butter
1 onion, chopped fine
1⁄2 celery rib, minced
1⁄4 cup pecans, toasted and chopped coarse
1⁄4 cup dried cranberries
2 tablespoons minced fresh parsley
2 teaspoons minced fresh thyme
Salt and pepper
Instructions
- Bring broth to boil in medium saucepan. Add rice and return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 50 minutes. Transfer rice to medium bowl and fluff with fork.
- Meanwhile, melt butter in 10-inch skillet over medium heat. Add onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir onion mixture into rice, along with pecans, cranberries, parsley, and thyme. Season with salt and pepper to taste. (Stuffing can be refrigerated for up to 24 hours.)
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