Recipes

Wild Rice & Cranberry Stuffing

Prep Time: 15 min Cook Time: 50-60 min Serves: 12 (1/2 cup servings)

2 cups Rice Select Royal Blend Texmati Brown and Wild Rice with Soft Wheat and Rye Berries

Heat a Dutch oven over medium-high heat.
Add olive oil, celery, onion, wild rice and garlic to the pan and sauté for 3 minutes.
Add broth and thyme; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed, stirring occasionally.
Meanwhile, toast pecans in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned; set aside.
Remove rice from heat; let stand, covered for 10 minutes.
Stir in cranberries, apricots, pecans, and salt and pepper to taste.
Serving Suggestion: Place a mini pumpkin, halved with seeds and strings removed, cut side-down in a baking dish with 1/3 inch of water.
Bake at 375'F for 25 minutes or until tender, rotating once. Fill with cooked wild rice stuffing and serve.