1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups stock, chicken, vegetable or water
1 tsp Unrefined sea or Himalayan salt
1 Tbs. extra virgin olive oil
1 small or medium onion, finely chopped
1 cup celery chopped
2 garlic cloves, minced
1 Tbs. butter
2 apples, core and dice
1/3 cup pecans, coarsely chopped
2 T. fresh sage, finely chopped
1/3 cup cranberries, dried
1. Combine the wild rice with 4 1/2 cups of stock or water in one saucepan and the brown rice with 1 1/2 cups of stock or water in another saucepan. Add salt and bring to a boil. Reduce heat, cover and simmer the brown rice for 35 to 40 minutes. When rice is tender and all liquid is absorbed, turn off heat and let sit covered for 10-15 minutes. Simmer the wild rice for 40-50 minutes until grains have begun to splay. Drain and return to pot. Let sit covered for 10-15 minutes.
2. Meanwhile heat the oil over medium heat in a large skillet and add the onion. Cook until the onion softens (about 3 min) stir often. Add the celery and a generous pinch of salt and cook another 3 or 4 minutes. Add the garlic and stir. Remove from heat and transfer to large bowl. Add the cooked grains and stir together.
3. Return skillet to stove and heat over medium-high heat. Add butter and when the foam subsides add the apples. Stir until lightly colored, about 5 minutes. Remove from heat and add to grain. Add the remaining ingredients and stir them together. Season with salt and pepper. Transfer to a lightly oiled baking dish and cover with foil.
4. Warm the stuffing in a 325 degree oven for 20-30 minutes before serving.
Yield: Makes about 8 cups, serving 12-16
Advance preparation: Cooked grains will keep for 3 days in the fridge and
can be frozen. The stuffing benefits from being made a day ahead.
Nutritional info per serving (12 servings): 188 calories, 1 g. saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat, 2 mg cholesterol, 33 g carbohydrates, 3 g fibre, 21 mg sodium (not including salt to taste, 4 g protein