Wild Rice and Cranberry Stuffing with Walnuts

Serves 14 to 16
Substitute golden raisins for the cranberries or pecans for the walnuts, if you like.
Ingredients: 
  • 2 tablespoons olive oil
  • 2 yellow onions, finely chopped
  • 1 clove garlic, finely chopped
  • 7 cups low-sodium vegetable broth
  • 2 teaspoons salt
  • 2 cups uncooked wild rice or wild rice mix
  • 2 cups uncooked basmati rice
  • 2 cups dried cranberries
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped thyme
  • 1 1/2 cup walnuts, toasted and chopped
  • Pepper to taste
Directions 

Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes.

Stir in basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste.

Preheat oven to 375°F. Grease a 9- x 13-inch baking dish. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.

Nutritional Information
Per Serving:330 calories (90 from fat), 10g total fat, 0.5g saturated fat, 0mg cholesterol,380mg sodium, 58g carbohydrate (4g dietary fiber, 12g sugar), 8g protein
Recipe from Whole Foods as posted on Johanna’s Pinterest Board.
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