Wild Rice Stuffing

Nutrition

Per serving: 350.73 calories, 9.87g protein, 14.38g fat, 50.66g carb, 6.53g dietary fiber, 1.64g saturated fat, 14.05g total sugar, 0.0g added sugar

Significant source for: Fiber, Magnesium, Phosphorus, Zinc, Copper, Fluoride, Manganese, Niacin, Pantothenic acid, Vitamin B-6, Vitamin K (phylloquinone).

ingredients

4 Servings

2 tablespoons olive oil

2 portobello mushrooms, chopped

1 cup wild rice

1 medium yellow onion, diced

1 medium carrot, diced

1 medium celery stalk, diced

2 tablespoons minced garlic

1 1/2 cups mushroom stock

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/3 cup chopped dried apricots

1/3 cup chopped pecans

1/3 cup chopped fresh parsley

1/3 cup dried cranberries

preparation

step 1.

In a large Dutch oven, heat olive oil over medium heat. Add mushrooms, wild rice, carrot, celery, onion, and garlic. Cook, stirring frequently, until fragrant 3 to 5 minutes.

step 2.

Add stock, salt and pepper, cover and cook, stirring occasionally until all liquid is almost absorbed, 40 to 45 minutes. Drain off remaining liquid.

step 3.

Fold in apricots, cranberries, pecans and parsley. Set aside.