Wild Rice Stuffing

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.

Ingredients

• 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

Instructions

1. Preheat your oven to 350°F.
2. In a medium saucepan, bring the broth and water to a boil. Add the brown rice and wild rice.
3. Reduce the heat, cover, and simmer for 45 to 55 minutes, or until the rice is tender and the liquid is absorbed.
4. 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.
5. Remove the pan from the heat, and stir in the cooked rice and grapes. Taste, and add salt, if needed.
6. 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.