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Categories: Sides, Vegetarian

Wild rice stuffing with pine nuts, dried apricots and fresh herbs

Rose Miller, my maternal grandmother, was at the helm cooking Thanksgiving dinner for as many years as I can remember. As the eldest granddaughter, I watched the table expand as new cousins came along. When there were no more leaves ... Read more

Total time: 2 hours 5 minutes | Serves 8-10
  • 2 cups wild rice
  • 2 cups vegetable stock
  • 1/2 teaspoon salt, divided
  • 1/2 cup pine nuts
  • 3/4 cup dried apricots, quartered
  • 5 tablespoons unsalted butter, divided
  • 2 large ribs celery, finely chopped
  • 2 large carrots, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh sage
  • 1/2 cup minced parsley
  • Freshly ground pepper

Step 1Combine the rice, vegetable stock and 1/4 teaspoon of the salt in a saucepan and add 2 cups of water. Bring to a boil over medium-high heat. Reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes. (Not all of the liquid will be absorbed.)

Step 2Meanwhile, place a small, heavy skillet over medium-high heat. When it is hot, but not smoking, add the pine nuts. Toast them until nicely browned, stirring constantly, about 3 to 5 minutes. Transfer them to a plate and set aside to cool.

Step 3Place the dried apricots in a small bowl, add hot water to cover and allow to plump for 20 minutes. Drain and reserve.

Step 4Melt 4 tablespoons of the butter in a skillet over medium heat. Swirl to coat the pan and cook the celery, carrots and onion until soft and lightly browned, about 5 minutes. Add the thyme, sage and parsley and cook 1 more minute. Remove from the heat.

Step 5Heat the oven to 350 degrees.

Step 6When the rice is tender, add the cooked vegetable mixture to the rice. Add the reserved pine nuts and apricots, and stir to combine. Add the remaining 1/4 teaspoon of salt and a few grinds of pepper. Taste and adjust the seasonings.

Step 7Use the remaining 1 tablespoon of the butter to grease a 2 1/2-quart oven-to-table casserole. Spoon in the rice stuffing and cover. Bake until heated through, 20 minutes. (The stuffing can be made up to 1 day in advance. Refrigerate, covered and bring to room temperature 1 hour before baking. Increase the baking time to 40 minutes to ensure it's heated through.)

Each of 10 servings:
200 calories; 472 mg sodium; 16 mg cholesterol; 10 grams fat; 4 grams saturated fat; 25 grams carbohydrates; 5 grams protein; 2.46 grams fiber.
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