Holiday recipe countdown: Wild Rice and Cranberry Stuffing makes a perfect holiday side dish – whole grain and healthy!
By: Jodie Shield, RDN
Stuffing – who can resist it? I know it’s my favorite part of the a holiday the meal. But wow! Stuffing is so fattening. Depending on the recipe, one-half cup of the breaded delicacy has over 300 calories. That’s without gravy and who can stop at one serving? Here is a recipe for Wild Rice and 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 cranberries add a tart sweetness and give it a festive look. I make this stuffing whenever I serve Cornish hens, grilled chicken, or pork tenderloin. It’s so delicious;,it tastes fabulous really any time of the year. So what are you going to serve it with? How about my Herb-Crusted Standing Rib Roast that’s on my new app Time to Eat Healthy. Which, by the way, makes a perfect holiday gift for any techy-health people on your shopping list!
Makes 6 servings
Prep Time = 10 minutes
Cooking Time = 45 minutes
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
- Heat oil in large, nonstick skillet over medium-high heat. When sizzling, add celery, onions, orange peel, cranberries, thyme, and stir-fry for about four minutes. Add cooked rice, and stir until combined.
- Coat casserole dish with nonstick cooking spray. Add rice mixture to dish, and bake uncovered at 350°F for 40 minutes. Note: You can stuff raw Cornish hens with rice mixture, and bake at 350°F for two hours.
Nutrition Information (per 1/2 cup serving):
180 calories, 4 grams protein, 37.5 grams carbohydrate, 2 grams fat, 0.5 grams saturated fat, 0 milligrams cholesterol, 3 grams fiber, 25 milligrams sodium