Wild Rice Stuffing

A classic alternative to bread stuffing, this wild rice dish is a delicious  way to add whole grains to your holiday meal.

A classic alternative to bread stuffing, this wild rice dish is a delicious  way to add whole grains to your holiday meal.

Is your holiday menu planned? Does it include a whole grain? I asked because I’m encouraging a healthier holiday, and for me,  that means   more vegetables, less sugar, and more whole grains.

Let’s face it, most traditional turkey day fare is NOT inclusive of whole grains. With that in mind,  I’ve prepped the perfect side dish to add in! This year, I’m going to substitute bread stuffing with this wild rice stuffing.  Notice how it pops beautiful fall colors thanks to the mix of wild and brown rice, sauted celery, onion and carrots and the garnishes of  pecans and dried cranberries. It’s delicious, satisfying, and gluten free.

It’s still early, but if you’re like me, thoughts of the BIG meal prep are overwhelming.  My solution is to make Wild Rice Stuffing, and my Lower Sugar Sweet Potato Casserole one day ahead of time.  On Thanksgiving, all I have to do is get the bird in the oven, pop my apples in the slow cooker, assemble a tossed salad  and steam the green beans. Don’t sweat the small stuff. Break up your cooking tasks and enjoy Thanksgiving  with friends and family.   Be sure to stay tuned for  my full Thanksgiving meal menu.
A classic alternative to bread stuffing, this rice stuffing adds a whole grain to your holiday menu!

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Wild Rice Stuffing

A classic alternative to bread stuffing, this rice stuffing adds a whole grain to your holiday menu!

A classic alternative to bread stuffing, this wild rice dish is a delicious  way to add whole grains to your holiday meal.

  • Author: Diane Boyd
  • Prep Time: 15 minutes
  • Cook Time: 1hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8
  • Category: side dish
  • Method: stove top
  • Cuisine: American

Ingredients

• 2 tablespoons canola oil

• 1 1/2 cups vidalia onions, chopped

• 3 stalks celery, chopped

• 1 cup carrots,matchstick cut

• 1 cup uncooked wild rice

• 1 tablespoon unsalted butter

• 1 tablespoon minced garlic

• 1 teaspoon ground sage

• 1 teaspoon salt, divided

• 1/4 teaspoon ground black pepper,divided

• 4 cups 33% less sodium chicken broth

• 1 cup uncooked long-grain brown rice

• 1/2 cup dried sweeetend cranberries

• 1/2 cup chopped pecans

Instructions

  1. Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots and wild rice. Cook stirring occasionally  until vegetables are tender, about 10 minutes.
  2. Add butter, garlic, and sage. Look stirring constantly for one minute. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Pour in chicken broth. Bring to a boil. Reduce heat, simmer for 10 minutes.
  3. Add brown rice; cover and simmer until rice is tender and most of the liquid is absorbed, about 1 hour.
  4. Remove from heat. Allow to stand 10 minutes. Stir in remaining salt and pepper.
  5. Spoon onto a serving platter and top with dried cranberries and pecans.

Notes

Make the day ahead. Follow directions through step 4. Refrigerate . The following day, reheat just before serving and top with nuts and dried cranberries.

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 260
  • Sugar: 11 grams
  • Sodium: 590mg
  • Fat: 11 grams
  • Saturated Fat: 1.5
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0
  • Carbohydrates: 36 grams
  • Fiber: 4 grams
  • Protein: 7 grams
  • Cholesterol: 5 mg

Roasted Cauliflower Rice with Sweet Peas

The convenience and versatility of Libby’s® Sweet Peas makes them the star in this easy to make side that goes as well with meat and chicken as it does with  fish and plant proteins.Riced Cauliflower with Sweet Peas

Disclosure: I received free samples of Libby’s® Fruits & Vegetables mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s® Fruits & Vegetables and I am eligible  to win prizes associated with the contest. I was not compensated for my time.

What’s old is new again. It holds true for clothing, furniture and now even food!   Today’s hippest food dates all the way back to 1886 when Libby’s® Fruits and Vegetables first began delivering high quality, wholesome products to kitchens. Now more more than ever, consumers want convenience and versatility; Libby’s® canned fruits and vegetables deliver both and are helping busy families get fast, nutritious meals on the table without sacrificing flavor. No wonder it’s on-trend.

 Add  in pine nuts, fresh basil, and taste of lemon.  (I know I’m making you hungry.) The result is a wholesome plant based side with a garden fresh taste made in under 30 minutes!    On the day I prepared this, I served it  warm along with grilled kebabs (chicken and tempeh).  The following  day I served it cold (picnic style) with an accompanying sandwich.  Roasted Cauliflower Rice with Sweet Peas is a satisfying side that helps fill you up with a generous amount of fiber (6 grams to be exact). It also packs in  a healthy dose of vitamin C  (60% the daily value based on a 2000 calorie diet). Let Libby’s® Fruits and Vegetables be your ticket to getting nutritious and delicious  foods to your contemporary table fast. For more information on all of Libby’s® Fruits & Vegetable products be sure to visit www.getbacktothetable.

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Roasted Cauliflower Rice with Sweet Peas

Cauliflower is substituted for rice and paired with sweet peas to make a classic lower carb side.

  • Author: Diane Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 10 ounces (about 2 1/4 cups) riced cauliflower
  • 3 tablespoons canola oil
  • 1/4 teaspoon salt
  • fresh ground pepper to taste
  • 1 15 ounce can Libby’s® Sweet Peas, drained
  • 1/4 cup toasted Pine nuts
  • 1/4 cup fresh basil
  • 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 425 degrees F.

2. Toss the riced cauliflower with canola oil, salt and pepper. Spread out on a baking sheet and roast for about 20 minutes, stirring once or twice until golden brown. Allow to cool .

3. Just before serving, transfer cauliflower to a serving bowl and add the Libby’s Sweet Peas, pine nuts, fresh basil and lemon juice. Gently toss together and serve immediately.

Nutrition

  • Calories: 210
  • Sugar: 5 grams
  • Sodium: 420 mg
  • Fat: 15 grams
  • Saturated Fat: 2 grams
  • Trans Fat: 0
  • Carbohydrates: 15 grams
  • Fiber: 5 grams
  • Protein: 6 grams
  • Cholesterol: 0

Roasted Cauliflower Rice with Sweet Peas

by Diane Boyd, MBA, RD, LDN

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients (serves 4)

  • 10 ounces (about 2 1/4 cups) riced cauliflower
  • 3 tablespoons canola oil
  • 1/4 teaspoon salt
  • fresh ground pepper to taste
  • 1 15 ounce can Libby’s® Sweet Peas, drained
  • 1/4 cup toasted Pine nuts
  • 1/4 cup fresh basil
  • 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 425 degrees F.

2. Toss the riced cauliflower with canola oil, salt and pepper. Spread out on a baking sheet and roast for about 20 minutes, stirring once or twice until golden brown. Allow to cool .

3. Just before serving, transfer cauliflower to a serving bowl and add the Libby’s Sweet Peas, pine nuts, fresh basil and lemon juice. Gently toss together and serve immediately.

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