Pasta and Rice Recipes — 31 December 2012
Wild Rice and Dried Cranberry Stuffing

By: Jodie Shield, RD

Photo From Flicker: Tasty Yummies

Stuffing – who can resist it? I know it’s my favorite part of the the Thanksgiving meal. But wow! Stuffing is so fattening. Depending on the recipe, one cup of the breaded delicacy has between 200 and 300 calories.  That’s without gravy and who can stop at one cup?

Here is a recipe for Wild Rice and Dried Cranberry stuffing that I think rivals traditional bread stuffing.  It’s made with wild rice so it provides fiber and has a nutty flavor. The dried cranberries add a tart sweetness and give it a festive looks.  I make this stuffing whenever I serve Cornish hens, grilled chicken and pork tenderloin.  It’s so delicious, it tastes fabulous really any time of the year. So what are you going to serve it with?

Wild Rice and Cranberry Stuffing

Makes 6 servings

Ingredients:

2 teaspoons olive oil

1 cup celery, chopped

1 1/2 cups onion, chopped

2 tablespoons freshly grated orange peel

1 cup dried cranberries

1 tablespoon fresh thyme (optional)

1 6-ounce box instant long-grain and wild rice, prepared, or 3 cups of cooked wild rice

nonstick cooking spray

Directions:

  • Heat the oil in a nonstick skillet over medium-high heat. When hot, add the celery, onions, orange peel, dried cranberries, thyme, and stir-fry for about four minutes. Add the wild rice, and stir until combined.
  • Coat casserole dish with nonstick cooking spray. Then add the rice mixture to the dish, and bake uncovered at 350-degrees for 40 minutes. Note: You can stuff the raw Cornish hens with the rice mixture, and then bake at 350-degrees for two hours.

Nutrition Information (per 1/2 cup serving):

180 calories, 4 grams protein, 37.5 grams carbohydrate, 3 grams dietary fiber, 2 grams fat, 0.5 grams saturated fat, 0 milligrams cholesterol, 25 milligrams sodium

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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