Apple-Sage Wild Rice Stuffing
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Ingredients
- 4 ounces chopped pecans
- 4 teaspoons canola oil (divided)
- 1 1/2 cups diced celery
- 1 1/2 cups diced onions
- 1 medium red apple, such as Jonathan or Gala (halved, cored, and diced, about 1 1/2 cup total)
- 2 cups hot cooked brown rice
- 1 cup hot cooked wild rice
- 1/2 cup dried cranberries
- 1 medium jalapeno pepper (seeded (if desired) and finely chopped OR 1/4 tsp dried pepper flakes)
- 1 1/2 tablespoons chopped fresh sage (or 1 1/2 tsp dried rubbed sage)
- 3/4 teaspoon salt
Instructions
- Heat a large skillet over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside on separate plate.
- Heat 1 teaspoon of the oil over medium heat. Cook the celery and onion 8 minutes or until beginning to lightly brown on edge, stirring occasionally.
- Add the apples and cook 4 minutes or until tender crisp.
- Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.
Nutrition
| Calories | 160 |
|---|---|
| Protein | 3 g |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 160 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit