Best with Cooked Beets

Wild Rice Stuffing with Beets, Apples & Cranberries

Prep Time: 10 min // Cook Time: 1 hour Servings: 8 to 10

What to do

  1. In a large stock pot, heat the olive oil to medium.  Add the chopped onion and celery and sauté until fragrant, about 2 to 3 minutes.
  2. Add the chopped apple and sauté an additional 3 minutes, stirring occasionally.  Add the minced garlic, ground mustard, thyme, oregano, and salt, and rice, and sauté for 2 minutes.
  3. Add the chicken broth and sherry and bring to a full boil.  Reduce heat to a simmer, cover the pot and cook for 30 minutes or until rice has absorbed most of the liquid.
  4. Stir the dried cranberries, pecans, chopped beets, and parsley into the rice.  Taste test the stuffing and add more salt if desired.
  5. Preheat your oven 350° F.  Lightly oil a 9 x 13-inch casserole dish and scoop the rice into the dish.  Bake for 20 to 25 minutes, or until rice is golden and slightly crispy on top.
  6. Drizzle additional olive oil over the stuffing to keep moist.  Serve with additional chopped parsley.

What you’ll Need

2 tablespoons olive oil
1 large yellow onion, finely chopped
2 stalks celery, chopped
1 large honey crisp apple, peeled, cored and chopped
3 cloves garlic, minced
1/2 teaspoon ground mustard
1 tablespoon dried thyme
2 teaspoons dried oregano
1-1/4 teaspoon kosher salt, or to taste
250g wild rice
950g low-sodium chicken broth*
118ml dry sherry or white wine
128g dried cranberries
128g raw pecans, chopped
2 packs Love Beets No Vinegar cooked beets, chopped
30g fresh parsley, chopped

*You can also use vegetable broth to make this dish vegetarian