Apple Brown Rice Stuffing Recipes

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WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES



Wild Rice Stuffing With Apples, Pecans and Cranberries image

Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Time 3h

Yield Makes about 8 cups, serving 12 to 16

Number Of Ingredients 13

1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups vegetable stock or water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried cranberries

Steps:

  • Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
  • While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
  • Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
  • Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams

WILD RICE AND APPLE DRESSING



Wild Rice and Apple Dressing image

This recipe makes a dressing with rice and apple mixed in with the usual ingredients. Use a rice cooker for the rice and a food processor to grate or chop vegetables and you can cut the prep time in half.

Provided by Lisa

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 1h30m

Yield 16

Number Of Ingredients 12

1 cup brown rice
4 cups water
1 cup instant long grain and wild rice
1 (1 pound) loaf white bread, cut into 1/2-inch cubes
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
4 stalks celery, grated
4 carrots, grated
1 small onion, grated
2 Granny Smith apples - peeled, cored and chopped
1 cup chicken broth

Steps:

  • In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
  • In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 32.2 g, Fat 1.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 296.1 mg, Sugar 4.4 g

APPLE BROWN RICE STUFFING



Apple Brown Rice Stuffing image

From http://www.lovingyou.com . I haven't tried this recipe yet, but it sounds delicious. Vegans can use olive oil.

Provided by BurtonFanatic

Categories     Brown Rice

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cored diced red apple
1/4 cup chopped onion
1/4 cup sliced celery
3 tablespoons seedless raisins
1/4 teaspoon poultry seasoning
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1 teaspoon margarine
1 1/2 cups cooked brown rice, cooked in
apple juice
3 tablespoons rice bran
3 tablespoons slivered almonds, toasted
2 tablespoons apple juice

Steps:

  • Cook apple, onions, celery, raisins, poultry seasoning, thyme, and pepper in margarine in large skillet until vegetables are tender crisp.
  • Stir in remaining ingredients.
  • Cook until thoroughly heated.

Nutrition Facts : Calories 380.2, Fat 10.7, SaturatedFat 1.5, Sodium 38.7, Carbohydrate 69.7, Fiber 8.7, Sugar 20.5, Protein 8.2

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