Looking for a healthier alternative to the classic Thanksgiving stuffing? Look no further! This recipe does take some time but is so worth it! It’s both lighter and more nutritious than the classic, you will not be disappointed.
2 Tbsp extra virgin olive oil (+ a little more for greasing the pan and drizzling over the top)
1 large yellow onion, finely chopped
2 stalks of celery, chopped (~1/2 cup)
1/2 cup shredded carrots
2 Granny Smith apples, diced (peeling optional)
2 cloves of garlic, minced
2 Tbsp fresh thyme, chopped
1 tsp salt
1/2 cup white wine
4 cups low-sodium vegetable broth (or use homemade)
1 cup uncooked long grain brown rice
1/2 cup uncooked wild rice
1 1/2 cups dried cranberries
1 cup pecans, raw, chopped
1/2 cup fresh parsley, chopped + 1/4 more for topping
1/4 fresh sage, chopped
- Heat the olive oil in a large pot over medium heat. Once hot, add the onions, carrots, and celery and cook until soft.
- Add the apples, garlic, thyme, and salt. Cook for about another minute, stir frequently.
- Stir in the wine. Add the broth and bring to a boil.
- Add the rices and reduce heat to med-low.
- Simmer (covered) until all of the rice is tender and the liquid is absorbed.
- Add the cranberries, pecans, parsley (1/2 cup) and sage and remove the pot from the heat.
- Preheat oven to 350.
- Lightly grease a 9×13 casserole dish.
- Scoop the rice mixture into the casserole dish. Do not pat it down.
- Bake until golden brown, 25-30 mins.
- Drizzle with a little olive oil and sprinkle with parsley before serving. Enjoy!
Recipe from The Kitchen Treaty