Cranberry Apple Wild Rice Stuffing

Wild rice stuffing makes the perfect gluten free option for Thanksgiving in place of bread stuffing!  It is not only delicious, but a healthier option as well, since it packs protein and fiber.  The recipe I am sharing with you today is pretty easy to make, and it is festive looking for the Holidays.  I include dried cranberries, sweet apples, and toasted pecans for a sweet and savory combination.  This makes a perfect side dish served with a protein, or for a main dish, you can stuff it into a baked squash for a vegan main.  Also, you can make this ahead and reheat it before serving, just add the arugula before you are going to serve so it isn’t too wilted looking.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6 | Prep Time: 15 minutes | Cook Time: 1 hour | Ready in: 1 hour and 15 minutes

Ingredients

• 1/2 cup organic wild rice
• 1/2 cup organic brown jasmine rice
• filtered water
• 1 Tbsp organic avocado oil or olive oil
• 2 large organic shallots, diced
• 2 organic garlic cloves, minced
• 1 organic apple, diced
• 1/2 tsp dried thyme
• 1/2 tsp sea salt, or to taste
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans
• 2 large handfuls spinach or arugula

Instructions

1. Add the rice to a pot, and cover with water by about 3 inches.  Bring to a boil, then lower to a simmer and cook for about 45 minutes to 1 hour until it is tender and starting to flower.  Drain and add to a large bowl.
2. Meanwhile in another pot, combine the brown rice with 2 cups water and bring to a boil.  Lower to a low simmer, cover and cook for about 30-40 minutes on very low heat until the rice has absorbed the water and is tender. Add to the bowl with the wild rice.
3. Heat the oil in a pan on the stove, and add the shallots, garlic, apples and thyme.  Cook over medium heat until it is all softened, stirring often for about 10 minutes.  Remove from heat and add to the bowl with the rices.  Add the salt, pecans, cranberries and arugula to the bowl and mix until blended.  Serve!