RECIPE: GRAPE-NUTS AND WILD RICE STUFFING

 

RECIPE: GRAPE-NUTS AND WILD RICE STUFFING
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1 box (32 ounces) or 4 cups fat-free lower sodium chicken broth

2 cups water

2 cups wild rice

2 Tablespoons olive oil

3/4 cup chopped onion

3/4 cup chopped celery

3/4 cup chopped carrot

1 teaspoon fresh thyme

1 teaspoon salt

1/2 teaspoon pepper

1 cup Grape-Nuts Cereal, divided

1/2 cup chopped dried cranberries

1/2 cup golden raisins

1/3 cup chopped parsley

1 Tablespoon chopped sage

1/4 cup sliced almonds

Bring chicken broth and water to a boil, stir in wild rice. Reduce heat and simmer, covered 40-45 minutes or until kernels puff open. Drain off and reserve any excess liquid.

Preheat oven to 400 degrees F.

Heat 2 tablespoons olive oil over medium heat in a large skillet. Add onion, celery, carrot, thyme, salt and pepper; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.

In a large bowl, combine rice, vegetables, 3/4 cup of the Grape-Nuts cereal, dried cranberries, raisins, parsley and sage. Add 1 cup of reserved liquid. Spoon stuffing into a 2 quart baking dish. Sprinkle with sliced almonds and remaining 1/4 cup Grape-Nuts Cereal. Cover with foil; bake at 400 degrees F for 20 minutes. Remove foil and bake for 5 minutes more to toast almonds.

Serves 8.

Prep Time: 1 hour

Total Time: 1 hour 20 minutes

Wild Rice Stuffing


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