Wild Rice, Fruit, And Pecan Stuffing
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
62
Sweetness
56
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 tbsps
Olive Oil3 large
Celery Stalk (finely chopped)1 cup
Onion (finely chopped)1.5 cups
Wild Rice1
Bay Leaf1 tsp
Kosher Salt (plus more)3 cup
Pecan (3 ounces)1 cup
Dried CranberryDirections:
1
Heat oil in a large saucepan over medium heat
2
Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes
3
Stir in garlic; cook, stirring often, until fragrant, about 2 minutes
4
Add wild rice; stir for 1 minute
5
Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil
6
Reduce heat to medium-low, cover, and simmer for 30 minutes
7
Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-40 minutes
8
Meanwhile, preheat oven to 325°F
9
Spread out pecans on a rimmed baking sheet
10
Toast until fragrant, 5-7 minutes
11
Let cool; coarsely chop
12
DO AHEAD: Can be made 1 day ahead
13
Store nuts airtight at room temperature
14
Let stuffing cool, then cover and chill
15
Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing
16
Discard bay leaf
17
Stir in dried cranberries, apricots, and raisins
18
Let sit, covered, for 5 minutes
19
Season rice to taste with salt and pepper
20
Fold pecans, sliced cranberries, and sliced celery into mixture
21
Garnish with celery leaves
22
Heat oil in a large saucepan over medium heat
23
Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes
24
Stir in garlic; cook, stirring often, until fragrant, about 2 minutes
25
Add wild rice; stir for 1 minute
26
Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil
27
Reduce heat to medium-low, cover, and simmer for 30 minutes
28
Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-40 minutes
29
Meanwhile, preheat oven to 325°F
30
Spread out pecans on a rimmed baking sheet
31
Toast until fragrant, 5-7 minutes
32
Let cool; coarsely chop
33
DO AHEAD: Can be made 1 day ahead
34
Store nuts airtight at room temperature
35
Let stuffing cool, then cover and chill
36
Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing
37
Discard bay leaf
38
Stir in dried cranberries, apricots, and raisins
39
Let sit, covered, for 5 minutes
40
Season rice to taste with salt and pepper
41
Fold pecans, sliced cranberries, and sliced celery into mixture
42
Garnish with celery leaves