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Wild Rice Stuffing with Cranberry, Apricot, and Scallion


My friend, and great cook, Cathy Elton asked me to contribute to a thanksgiving recipe series on her heart-healthy blog "What Would Cathy Eat?".  One recipe she requested was a "stuffing made without meat or butter".  Not an intuitive leap for this French Culinary Institute-trained, duck-fat-loving chef.

I started musing on wild rice.  Deeply flavored, elegant, and a little unexpected, it is also a really smart choice in the middle of a seemingly endless table of fatty simple carbohydrates.  This nutty whole grain is actually not technically rice, but rather a seed from the aquatic grasses surrounding fresh water lakes in northern North America.  It has twice the protein of brown rice, and almost eight times the protein of white, serving up 6.5 grams in one cooked cup, with 3 grams of fiber.

There is a rich mysterious aroma to the grains, reminiscent of tannins and black tea.  I added tart dried cranberries and apricots, woken up with some light vinegar, which will offset the richness of turkey and gravy.  This dish would also be wonderful for lunch the next day, as a cold rice salad with leftover pieces of turkey added, or made with chicken any time during the year.

And with this smart side dish choice, just think of all the extra pie you can justify.


WILD RICE STUFFING WITH CRANBERRY, APRICOT, AND SCALLION
By Catie Schwalb

Serves 6, can easily be doubled or tripled.

1 1/4 cups Wild Rice, uncooked
2 1/2 cups Stock, Vegetable or Poultry, or water
1/2 cup Dried Cranberries
1/3 cup Dried Apricots
2 TBS White Wine Vinegar, plus more to taste
6 Scallions, green and white parts, thinly sliced, about 3/4 cup loosely packed
2 large Garlic cloves, slivered
2 TBS Olive Oil
1/2 cup Pecans, toasted and roughly chopped
Salt, to taste

Combine wild rice and 2 1/4 cups of stock, or water, in a pot. Bring to a boil, reduce to a fast simmer, cover and cook for 45 minutes. Remove from heat, let stand for 10 minutes, and then fluff with a fork.

In a small bowl, combine cranberries, apricots, 2 TBS white wine vinegar, and 2 TBS warm water. Set aside for about 20 minutes.

Sautee scallions and garlic with olive oil, gently, until just wilted, but not browned.

Drain cranberries and apricots. Thinly slice apricots.

Combine cooked wild rice, pecans, cranberries, apricots, and scallion and garlic mixture, including all of the infused olive oil in the pan you sauteed them in. Season with a generous pinch of salt. Taste. If needed add more salt, a few drops of vinegar, or a little warm stock if it feels too dry.

Can be served cold, at room temperature, or warmed in an ovenproof dish tented with foil.



3 Responses to “Wild Rice Stuffing with Cranberry, Apricot, and Scallion”

  1. It’s difficult to find knowledgeable people for this topic, however, you sound like you know what you’re talking about! Thanks

  2. [...]  I love their subtle oniony vibe, pop of color, and exotic feel.  I love their tubey shape and making thin cuts on an extreme angle for geometric garnishes.  I love that they are equally useable raw or cooked.  I LOVE them in my Homemade Scallion [...]

  3. Rick Spruce says:

    I’ve had occasion to make this dish twice, for both Thanksgiving and Christmas. Many in my family have a wheat allergy so they can’t have the traditional stuffing mix. ( I have even found out that when you go to buy “corn bread” substitute that it is also made of wheat flour even though the packaging advertises “Corn Bread.”) Everyone who had it raved about it. I tried to vary it slightly and omitted the vinegar one time and they still loved it. It pleased me because you could easily make quantities of it. It pleased those allergic to wheat and it surprised those who ordinarily wouldn’t touch anything labeled Vegan. Thanks, so much.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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