grape-and-wild-rice-stuffing

DIRECTIONS

Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed. Sauté onion, celery and apples in butter, add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in 1-quart covered baking dish and bake at 350 F 20 minutes or until thoroughly heated.

Ingredients

1 can (14.5 oz.) vegetable broth
1/2 cup water
1/2 cup brown rice
1/2 cup wild rice
1/2 cup each chopped onion, celery and apple
1 tablespoon butter or margarine
1 teaspoon minced fresh sage
1/4 teaspoon pepper
2 cups California seedless red grapes
salt to taste

DIRECTIONS

Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed. Sauté onion, celery and apples in butter, add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in 1-quart covered baking dish and bake at 350 F 20 minutes or until thoroughly heated.

Servings

4 to 6 servings

Serving Suggestions

Serve with roasted poultry or meats. Or add 1/2 cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.

Nutritional Information

Per Serving: 188 Calories; Protein 6.7 g; Carbohydrates 33.6 g; Fat 3.6 g (15% Calories from Fat); Cholesterol 1 mg; Sodium 495 mg; Fiber 2.5 g.