Scarborough Fare

Cranberry Pear Wild Rice Stuffing

 

Serves: 8 or more

• 2 1/2 cups prepared vegetable broth, or 2 1/2 cups waterwith 1 vegetable bouillon cube

• 2/3 cup raw wild rice

• 1 1/2 tablespoons olive oil

• 1 medium red onion, chopped

• 1 large celery stalk, diced

• 2 medium firm pears (such as bosc), cored and diced

• 4 cups finely diced whole grain bread

• 1/3 cup dried cranberries

• 1/4 cup finely chopped pecans or walnuts

• 2 teaspoons seasoning blend (like Spike or Mrs. Dash)

• 1/4 to 1/2 teaspoon dried thyme, to taste

• Salt and freshly ground pepper to taste

• 1/2 cup apple or pear juice, or as needed

 

1. Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.

2. Preheat the oven to 375 degrees.

3. Heat the oil in a medium-sized skillet. Add the onion and saute until translucent. Add the celery and sauté over medium heat until both are golden.

4. Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.

5. Transfer the mixture to a lightly oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.

6. NOTE: Whirl slices and chunks of whole-grain bread in a food processor until fine. This is a good way to use up ends and slightly dated pieces of bread. 

 

 

courtesy of vegkitchen.com