Thursday, November 19, 2015

Wild Rice Stuffing with Pears & Cranberries (GF)

Wild Rice Stuffing with Pears & Cranberries (GF)
(8 servings)


2½ cups Chicken Broth (GF)
2/3 cup Raw Wild Rice
1½ tbsp. Olive Oil
1 medium Red Onion, diced
2 large stalks Celery, diced
2 medium Pears, firm, cored & diced
2 cups Gluten-Free Bread, diced
1/3 cup Dried Cranberries
¼ cup Pecans, chopped
2 tsp. Mrs. Dash Original Seasoning
½ tsp. Dried Thyme
to taste Salt & Black Pepper
½ cup Apple Cider (or apple juice)


Bring broth to a boil in a medium sauce pan.  Add in the wild rice and cover.  Reduce heat to a simmer and cook until all the liquid is absorbed (35-45 minutes).  In a medium skillet, heat oil over medium heat.  Add the onion and sauté until translucent.  Add the celery and continue until both are golden.  Next combine rice, onion mixture and remaining ingredients except apple cider.  Drizzle apple cider over the new mixture slowly and stir until evenly moistened.  Spread into a 7x11 baking dish that has been pan sprayed or greased.  Place into a pre-heated 375 degree oven for about 35 minutes or until top is slightly crusty and dish is heated through.  Serve at once when done.

Note:               Be aware of your ingredients to make sure this is a Gluten-Free dish.  You can make this dish vegan as well.  Just use vegetable broth instead.  The recipe could also have sausage added to it.  One pound would do for the sausage.

Ideas for Future Efforts

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