Wild Rice and Fruit Stuffing

Thanksgiving is almost here!  Right now you will probably find me reading some articles, writing a paper, working on research, or something school related.  My plan to try and get everything I can done before the break, so I can actually take a break during the break.  What a novel idea- I will have to wait and see how this actually pans out.

But even before the big Turkey Day is here I plan to enjoy some Thanksgiving dishes.  This was a great dinner for me, but it could also be a new edition to a Thanksgiving meal if you are still searching for recipes to include in your menu.  This is a rice salad chock full of fall flavors: cranberries, butternut squash, and some turkey if you want to use up leftovers.  Easy and simple: love it.

Here’s hoping I am not reading the DSM next Thursday while shovelling turkey and stuffing in my mouth.  Instead, I will just psychoanalyze my family over some pie.

WILD RICE, FRUIT, AND PECAN DRESSING
Adapted from Bon Appetit
INGREDIENTS

1 1/3 cup brown and wild rice mixture
2 cups chicken broth
1 1/2 tablespoons butter, divided
1 onion, sliced
3 celery stalks, sliced
1- 1 1/2 cups roasted butternut squash
Salt and pepper
2 cloves garlic, minced
4 ounces pecans, chopped
4 ounces dried cranberries
4 ounces dried apricots
4 ounces dried currants
1 cup fresh cranberries, chopped
1/4 cup granulated sugar

DIRECTIONS

In a saucepan, combine rice and chicken broth.  Bring to a boil.  Cover and reduce to a simmer.  Cook until liquid is absorbed and rice is cooked, about 15 minutes.  Set aside.  (Or cook according to your rice’s instructions using chicken broth).

Heat a skillet over medium heat.  Melt 1 tablespoon of butter and add onion.  Season with salt and pepper.  Keep heat on medium to medium low and cook onions until brown and caramelized, about 30 minutes, stirring occasionally   Add garlic and cook until fragrant, 1-2 minutes.  Add remaining butter, celery, and mushrooms.  Cook for 7-10 minutes, until vegetables cooked through.

Heat a small skillet over medium heat.  Add cranberries and cook until tender, about 4-5 minutes.  Remove from heat and stir in sugar.

Combine rice, vegetable mixture, pecans, cranberries, dried cranberries, dried apricots, and dried currants.  Serve warm.

Serves 3 as a main dish, 6-7 as a side dish.

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