Rice Stuffing
An easy holiday side dish that can be made ahead and is perfect for gluten-free diets. It can easily be doubled or tripled for large family dinners!
Servings: 6
Calories: 170kcal
Equipment
- Large skillet
- Medium saucepan
Ingredients
- 1 cup brown and wild rice blend Lundberg Farms is what I used
- 1 3/4 cup chicken broth
- 1 tbsp olive oil
- 1/4 cup diced sweet onion
- 1/2 cup diced celery
- 1 Honeycrisp or Gala apple cored and diced
- 1/4 tsp dry thyme
- 1/8 tsp dry sage
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp dried cranberries
- 2 tbsp toasted, chopped walnuts
Instructions
To cook the rice
- Place broth in a medium saucepan and bring to a boil over medium heat. Add rice and stir. Then cover tightly with a lid and reduce the heat to simmer. Allow to simmer for about 40 minutes, checking only to see if the liquid has been absorbed.
To make the stuffing
- Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook, stirring to prevent it from burning, for 3 - 4 minutes.
- Add the diced apple, thyme, sage, and salt and pepper and continue to stir over medium heat for an additional 3 - 4 minutes, just until the apple begins to soften slightly.
- Once the rice is done and all the liquid has been absorbed, stir the rice into the onion, celery, and apple mixture to thoroughly combine. Mix in the cranberries and toasted walnuts.
- Place the mixture into a serving dish. At this point, it can be covered tightly with plastic wrap and placed in the refrigerator. To reheat, remove the plastic wrap and cover it with aluminum foil. Place in a 350°F oven and heat for 15 - 20 minutes, stirring part of the way through.
Nutrition
Calories: 170kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2g | Sodium: 350mg | Potassium: 90mg | Fiber: 3g | Sugar: 6g | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg