Apple-Sage Wild Rice Stuffing
This tasty wild rice dish starts with sautéed celery and onions mixed with sweet apples and cranberries. This combination, topped with toasted pecans, sage and a hint of heat makes a flavorful addition to any meal.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
176
Calories
3g
Protein
23g
Carbs
9g
Fat
3g
Fiber
9g
Sugar
163mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
chopped pecans
4 ounces · unsalted
canola oil
4 teaspoons · divided
diced celery
1 1/2 cups
diced onions
1 1/2 cups
red apple, such as Jonathan or Gala
1 medium · halved, cored, and diced, about 1 1/2 cup total
hot cooked brown rice
2 cups
hot cooked wild rice
1 cup
dried cranberries
1/2 cup
jalapeno pepper
1 medium · seeded (if desired) and finely chopped OR 1/4 tsp dried pepper flakes
chopped fresh sage
1 1/2 tablespoons · or 1 1/2 tsp dried rubbed sage
salt
3/4 teaspoon
Instructions
- 1
Heat a large skillet over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside on separate plate.
- 2
Heat 1 teaspoon of the oil over medium heat. Cook the celery and onion 8 minutes or until beginning to lightly brown on edge, stirring occasionally.
- 3
Add the apples and cook 4 minutes or until tender crisp.
- 4
Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.
Source: USDA MyPlate Kitchen · Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit
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