Wild Rice, Dried Fruit and Toasted Hazelnut Stuffing (SF)

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Wild Rice, Dried Fruit and Toasted Hazelnut Stuffing

 

 

5 tablespoons (75 ml) unsalted vegan margarine

2 cups minced onions

1 pinch sugar

1 cup celery, minced

6 cloves garlic, minced

1 cup dried cranberries

1/2 cup dried apricots, diced

1/2 cup dried pears, , diced

1/2 cup dried apples, diced

2 cups wild rice, cooked until still firm

2 cups brown rice, cooked until still firm

2/3 cup toasted hazelnuts, coarsely chopped

2 teaspoons sage, minced

2 teaspoons rosemary, minced

2 teaspoons thyme, minced

1/3 cup chives, snipped

1/4 cup parsley, minced

salt and pepper

 

 

1. Melt 3 tablespoons (45 ml) of the margarine over medium heat in a

skillet.

 

2. Add onions and a pinch sugar and saute, stirring frequently,

until onions caramelize, about 7 minutes.

 

3. Transfer onions to a large bowl.

 

4. Return skillet to heat and melt remaining 2 tablespoons

margarine.

 

5. Add celery and garlic and cook until softened, 5 minutes.

 

6. Transfer to bowl with onions.

 

7. Add remaining ingredients to bowl and toss to mix.

 

8. Transfer stuffing to a greased (can use margarine or cooking

spray) casserole, cover with foil and bake 1 hour.

 

 

10 servings.