Featured Pasta and Rice Recipes — 09 December 2014

Holiday recipe countdown: Wild Rice and Cranberry Stuffing makes a perfect holiday side dish – whole grain and healthy!

By: Jodie Shield, RDN

Photo From Flicker: Tasty Yummies

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!

Wild Rice and Cranberry Stuffing

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


  1. 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.
  2. 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

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About Author


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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