Gluten Free Wild Rice Stuffing Ingredients: 1/4 cup olive oil, divided 2 cups thinly sliced leek (about 1 large) 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt, divided 3 cups water 2 cups fat-free, lower-sodium chicken broth 1 cup uncooked wild rice 2 cups uncooked long-grain brown rice 1/2 cup finely chopped peeled turnip 1/3 cup finely chopped celery 1/3 cup finely chopped carrot 2/3 cup chopped pecans, toasted 1/2 cup chopped dried sweet cherries 2 green onions, thinly sliced Directions: 1. Heat 2 tablespoons oil in a large saucepan over medium heat. 2. Add leek, thyme, and 1/2 teaspoon salt and saute for approximately 8 minutes, stirring occasionally. 3. Add 3 cups water, chicken broth, and wild rice; cover. 4. Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes. 5. Stir in brown rice; cover and simmer 30 minutes. 6. Remove from heat. 7. Preheat oven to 400 degrees Fahrenheit. 8. Heat remaining 2 tablespoons oil over high heat in a large skillet; swirl to coat. Add turnip, celery, carrot, and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat and enjoy
Posted on: Mon, 18 Nov 2013 00:00:04 +0000
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