appetizer
Prep Time 20 mins
Total Time 1 hr 30 mins
Grape-Nuts and Wild Rice Stuffing
Whether it's Thanksgiving dinner or just a regular old weeknight, this wild rice stuffing recipe is an easy option! Cooked with fresh herbs, wholesome veggies, and Grape-Nuts cereal, this side dish makes the whole family beg for more each time you make it!
Ingredients
- 1 32 ounce carton fat-free low-sodium chicken broth
- 2 cups water
- 2 cups wild rice
- 2 tablespoons olive oil
- ¾ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped carrot
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup Grape-Nuts® cereal divided
- ½ cup chopped dried reduced sugar cranberries
- ½ cup golden raisins
- ⅓ cup chopped parsley
- 1 tablespoon chopped sage
- ¼ cup sliced almonds
Instructions
- Bring chicken broth and water to a boil, stir in wild rice. Reduce heat and simmer, covered 40-45 minutes or until kernels puff open. Drain off and reserve any excess liquid.
- Preheat oven to 400°F.
- Heat 2 tablespoons olive oil over medium heat in a large skillet. Add onion, celery, carrot, thyme, salt and pepper; sauté 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.
- In a large bowl, combine rice, vegetables, ¾ cup of the Grape-Nuts cereal, dried cranberries, raisins, parsley and sage. Add 1 cup of reserved liquid. Spoon stuffing into a 2 quart baking dish. Sprinkle with sliced almonds and remaining ¼ cup Grape-Nuts cereal. Cover with foil; bake at 400 degrees F for 20 minutes. Remove foil and bake for 5 minutes more to toast almonds.