Wild Rice Stuffing

For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird--both should reach an internal temperature of 165°. You can also make this to serve alongside a roast or ham.

Yield 12 servings (serving size: 1/2 cup)
Ingredients

* Cooking spray
* 1 1/2 cups chopped celery
* 1 cup chopped onion
* 1 cup uncooked wild rice
* 2 garlic cloves, minced
* 4 cups fat-free, less-sodium chicken broth
* 1 1/2 tablespoons chopped fresh sage
* 1 cup uncooked long-grain brown rice
* 1/2 cup dried sweet cherries
* 1/2 cup chopped dried apricots
* 1/2 cup chopped pecans, toasted
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.

Nutritional Information

Calories:192 (19% from fat)
Fat:4g (sat 0.4g,mono 2.1g,poly 1.3g)
Protein:5.1g
Carbohydrate:34.4g
Fiber:3.6g
Cholesterol:0.0mg
Iron:1.2mg
Sodium:243mg
Calcium:35mg

Jaime Harder, Cooking Light, NOVEMBER 2007