Apple-Sage Wild Rice Stuffing

Courtesy of USDA Nutrition

This tasty wild rice dish starts with sautéed celery and onions mixed with sweet apples and cranberries. This combination, topped with toasted pecans, sage and a hint of heat makes a flavorful addition to any meal.

Ingredients

• 4 ounces chopped pecans
• 4 teaspoons canola oil (divided)
• 1 1/2 cups diced celery
• 1 1/2 cups diced onions
• 1 medium red apple, such as Jonathan or Gala (halved, cored, and diced, about 1 1/2 cup total)
• 2 cups hot cooked brown rice
• 1 cup hot cooked wild rice
• 1/2 cup dried cranberries
• 1 medium jalapeno pepper (seeded (if desired) and finely chopped OR 1/4 tsp dried pepper flakes)
• 1 1/2 tablespoons chopped fresh sage (or 1 1/2 tsp dried rubbed sage)
• 3/4 teaspoon salt

Instructions

1. Heat a large skillet over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside on separate plate.

2. Heat 1 teaspoon of the oil over medium heat. Cook the celery and onion 8 minutes or until beginning to lightly brown on edge, stirring occasionally.

3. Add the apples and cook 4 minutes or until tender crisp.

4. Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.

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