This wild rice stuffing goes well with any poultry. Baking this dish helps to infuse the flavors, and gives it a more stuffing-like texture. It can also be prepped a day or two in advance or does well as a side you can bring to the party.
- 1 (14-ounce) can vegetable broth
- ½ cup water
- ½ cup brown rice
- ½ cup wild rice
- 1 tablespoon dairy-free buttery spread or olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped apple
- 1 teaspoon minced fresh sage
- ¼ teaspoon pepper
- 2 cups California seedless red grapes
- Salt, to taste
- Preheat your oven to 350°F.
- In a medium saucepan, bring the broth and water to a boil. Add the brown rice and wild rice.
- Reduce the heat, cover, and simmer for 45 to 55 minutes, or until the rice is tender and the liquid is absorbed.
- When the rice is almost finished, melt the buttery spread in a skillet over medium heat. Add the onion, celery, and apple, and saute until tender, about 5 minutes. Stir in the sage and pepper.
- Remove the pan from the heat, and stir in the cooked rice and grapes. Taste, and add salt, if needed.
- Transfer the mixture to a 1-quart baking dish, cover, and bake for 20 minutes, or until thoroughly heated.
Note- this is a great recipe that can be made a day or two before your dinner. Complete steps one through three and put the rice in a baking dish in your refrigerator. Then heat the rice before your meal and complete steps four through six.