Recipe: Wild Rice Stuffing (using long grain and wild rice mix, raisins, apples and pecans)

WILD RICE STUFFING

"The wild rice combined with the tartness in the fruit and the toasty pecans make this stuffing truly extra special.

If making ahead, just refrigerate, then bake before serving. It can also be baked with whatever poultry or meat you are preparing for the occasion."

1 onion, chopped
2 stalks celery, chopped
2 boxes (6 ounces each) long grain and wild rice mix
4 1/2 cups fat free canned chicken broth
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup golden raisins
1/2 cup cranberries
1/2 cup peeled baking apples, chopped
1/3 cup pecan pieces, toasted

Preheat oven to 350 degrees F.

In a large pot coated with nonstick cooking spray, saute the onion and celery until tender.

Add wild rice with seasoning packet, chicken broth, rosemary, thyme, and bay leaf. Bring to boil, lower heat, cover, and cook until the broth is absorbed, about 25 to 30 minutes.

Stir in the raisins, cranberries, apples and pecans. Transfer the mixture to a 2 quart baking dish.

Bake, covered, for 20 minutes. Remove he bay leaf before serving.

Healthier Approach:
Omit seasoning packet from rice mix and season with salt and pepper to taste. Add other dried fruit, such as dried apricots and cherries.

Makes 6 to 8 servings
Source: Meals On The Move by Holly Berkowitz Clegg