AUTUMN RICE STUFFING

1 Tbsp. canola oil
1 large onion, peeled and chopped
1 clove garlic, peeled and chopped
1 cup chopped celery
1 bell pepper (color of choice), seeded and chopped
1/2 pound mushrooms of choice, washed and sliced
1 cup diced tart apple, such as Granny Smith
3 cups cooked brown rice
1/2 cup walnut pieces
1/4 cup finely chopped parsley
1/2 Tbsp. orange zest
1/2 tsp. chopped fresh sage
1 egg, slightly beaten
Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees.

In a large saucepan, heat canola oil over medium-high heat. Add onion, garlic, celery and bell pepper. Cook over medium heat for 7 to 10 minutes, stirring occasionally.

Stir in the mushrooms and apple and continue cooking for an additional 2 to 3 minutes. Remove from heat and place in a large bowl.

Mix in the rice, walnuts, parsley, orange zest and sage. Add egg and mix well to moisten the stuffing.

Transfer the mixture to a 9x13-inch baking dish, cover with foil and bake for 1 hour.

Makes 16 servings (1/2 cup each)

Per serving: 92 calories, 4 g total fat (0 g saturated fat), 12 g carbohydrate, 3 g protein, 2 g dietary fiber, 13 mg sodium.

Source: the American Institute for Cancer Research