Serves 12
176 cal · 38 min
Apple-Sage Wild Rice Stuffing
Recipe GLPRcb095ebec6ef85
A warm and savory side dish combining nutty pecans, tender wild and brown rice, crisp apples, and aromatic sage. This vegetable-packed stuffing features the bright flavor of fresh sage balanced with tart cranberries and the subtle heat of jalapeno, making it a perfect complement to any holiday meal or everyday dinner.
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Ingredients
4 ounces unsalted pecans, chopped
4 teaspoons canola oil, divided
1½ cups celery, diced
1½ cups onion, diced
1 medium red apple (such as Jonathan or Gala), cored, halved, and diced
2 cups brown rice, cooked hot
1 cup wild rice, cooked hot
½ cup dried cranberries
1 medium jalapeno pepper, seeded and finely chopped (or 1/4 teaspoon dried red pepper flakes)
1½ tablespoons fresh sage, chopped (or 1 1/2 teaspoons dried rubbed sage)
¾ teaspoon salt
Directions
Place a large skillet over medium-high heat and warm until hot. Add the chopped pecans and toast for 2 to 3 minutes, stirring frequently, until they become fragrant and begin to deepen in color. Transfer the toasted pecans to a clean plate and set aside.
Reduce the heat to medium and add 1 teaspoon of canola oil to the same skillet. Stir in the diced celery and onion, and cook for about 8 minutes, stirring occasionally, until the vegetables are softened and the edges just begin to brown lightly.
Add the diced apple to the skillet and continue cooking for 4 minutes, stirring gently, until the apple is tender-crisp and heated through.
Return the toasted pecans to the skillet and add the hot cooked brown rice, hot cooked wild rice, dried cranberries, jalapeno pepper (or red pepper flakes), fresh sage (or dried sage), and salt. Stir well to combine all ingredients.
Cook the rice mixture for 3 to 4 minutes, stirring occasionally, until everything is heated through and the flavors are well incorporated. Taste and adjust seasonings as desired before serving.
