An easy holiday side dish that can be made ahead and is perfect for gluten-free diets. It can easily be doubled or tripled for large family dinners!
Course: Side Dish
Keyword: Brown rice, Holiday, Stuffing
1cupbrown and wild rice blendLundberg Farms is what I used
1 3/4cupchicken broth
1/4cup diced sweet onion
1Honeycrisp or Gala applecored and diced
1/4tspground black pepper
2tbsptoasted, chopped walnuts
To cook the rice
Place broth in a medium saucepan and bring to a boil over medium heat. Add rice and stir. Then cover tightly with a lid and reduce the heat to simmer. Allow to simmer for about 40 minutes, checking only to see if the liquid has been absorbed.
1 cup brown and wild rice blend, 1 3/4 cup chicken broth
To make the stuffing
Heat olive oil in a large skillet over medium heat. Add the onion and celery and cook, stirring to prevent it from burning, for 3 - 4 minutes.
1 tbsp olive oil, 1/4 cup diced sweet onion, 1/2 cup diced celery
Add the diced apple, thyme, sage, and salt and pepper and continue to stir over medium heat for an additional 3 - 4 minutes, just until the apple begins to soften slightly.
1 Honeycrisp or Gala apple, 1/4 tsp dry thyme, 1/8 tsp dry sage, 1/4 tsp kosher salt, 1/4 tsp ground black pepper
Once the rice is done and all the liquid has been absorbed, stir the rice into the onion, celery and apple mixture to thoroughly combine. Mix in the cranberries and toasted walnuts.
Place the mixture into a serving dish. At this point, it can be covered tighly with plastic wrap and placed in the refrigerator. To reheat, remove the plastic wrap and cover with aluminum foil. Place in a 350°F oven and heat for 15 - 20 minutes, stirring part way through.