Wild Rice Stuffing with Cranberries
and Toasted Pecans
2 cups chicken stock or low-sodium canned
chicken broth
1 cup wild rice blend
2 tablespoons butter
1 small onion, chopped fine (1/2 cup)
1/2 small celery stalk, diced fine (1/4 cup)
1/4 cup toasted pecans, chopped coarse
1/4 cup dried cranberries
2 tablespoons minced fresh parsley leaves
2 teaspoons minced fresh thyme leaves
- Bring chicken stock to boil in medium
saucepan. Add rice blend; return to boil. Reduce heat to low,
cover, and simmer until rice is fully cooked, 40 to 45 minutes.
Turn rice into medium microwave-safe bowl; fluff with fork.
- Meanwhile, heat butter in medium skillet
over medium heat. Add onions and celery; sauté until softened,
3 to 4 minutes. Add this mixture, as well as pecans, cranberries,
and parsley and thyme, to rice; toss to coat.
Makes about 3 cups, enough to stuff six
Cornish hens.
