Wild Rice Stuffing

For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird--both should reach an internal temperature of 165°. You can also make this to serve alongside a roast or ham.

Yield: 12 servings (serving size: 1/2 cup)

Ingredients

• Cooking spray
• 1 1/2  cups  chopped celery
• 1  cup  chopped onion
• 1  cup  uncooked wild rice
• 2  garlic cloves, minced
• 4  cups  fat-free, less-sodium chicken broth
• 1 1/2  tablespoons  chopped fresh sage
• 1  cup  uncooked long-grain brown rice
• 1/2  cup  dried sweet cherries
• 1/2  cup  chopped dried apricots
• 1/2  cup  chopped pecans, toasted
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.

Nutritional Information

Calories:

192 (19% from fat)

Fat:

4g (sat 0.4g,mono 2.1g,poly 1.3g)

Protein:

5.1g

Carbohydrate:

34.4g

Fiber:

3.6g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

243mg

Calcium:

35mg