Supreme Rice

Apple-Sage Wild Rice Stuffing*

Serves: 12


  • 4 ounces pecans, chopped
  • 1 tablespoon and 1 teaspoon canola oil, divided use
  • 1 1/2 cups celery, diced
  • 1 1/2 cups onions, diced
  • 1 medium red apple, halved, cored, and diced (about 1 1/2 cups 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 teaspoons dried rubbed sage
  • 3/4 teaspoon salt


Heat a Dutch oven over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside. Heat 1 teaspoon of canola oil over medium heat. Cook the celery and onions 8 minutes or until beginning to lightly brown on edges, stirring occasionally. Add the apples and cook 4 minutes or until tender crisp. Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally. Note: To cook rice, bring 2 1/4 cups water to boil in medium saucepan. Add 1/3 cup uncooked wild rice, reduce heat, cover, and simmer 5 minutes. Stir in 1/2 cup uncooked brown rice, cover, simmer 33-35 minutes or until tender and liquid is absorbed.

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