Wild Rice Stuffing
Wild rice, roasted butternut squash, sweet apples, fresh herbs, dried cranberries, pecans and pepitas all come together in this flavorful holiday side dish!
Servings: 8 servings
Ingredients
- 1 1/4 cups uncooked wild rice blend
- 18 ounces low sodium vegetable broth
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 apple diced
- 2 cloves garlic grated or minced
- 1 tablespoon chopped fresh sage
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- Kosher salt and fresh ground black pepper to taste
- 1 1/2 cups roasted butternut squash
- 1/4 cup toasted chopped pecans
- 1/4 cup toasted pepitas
- 1/3 cup dried cranberries
Instructions
- Bring the vegetable broth to a boil in a saucepan. Rinse the wild rice blend and add it to the broth along with a big pinch of salt. Cover with a lid and cook for 45-50 minutes or until the rice is tender.
- While the rice is cooking, roast the butternut squash and prep the remaining ingredients.
- In a large skillet heat the olive oil over medium-high heat. Add the onion, celery, garlic, apple, salt and pepper to the skillet and sauté until they're tender, 4-5 minutes. Add the rice, roasted butternut squash, herbs, dried cranberries, pecans and pepitas into the skillet and stir until combined. Season with additional salt and pepper as needed.
- Cover with a lid and bake in the over for 20 minutes at 350° F. This step is optional and can be skipped if you'd prefer to just serve it immediately.
Nutrition
Calories: 164kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 73mg | Fiber: 4g | Sugar: 10g