Gluten Free Raisin and Cranberry & Chickpea (or Walnut) Wild Rice Dressing – Stuffing
Gluten Free Raisin and Cranberry & Chickpea (or Walnut) Wild Rice Dressing – Stuffing takes approximately 2 hours from beginning to end. For $1.17 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 297 calories, 8g of protein, and 3g of fat. This recipe serves 14. It works well as a reasonably priced side dish for Thanksgiving. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. A mixture of salt, chickpeas, fresh sage, and a handful of other ingredients are all it takes to make this recipe so yummy. 38 people were impressed by this recipe. It is brought to you by Gluten Free Recipe Box. With a spoonacular score of 71%, this dish is solid. Similar recipes are Wild Rice, Chorizo and Gluten Free Bread Stuffing, Wild Rice & Cranberry Stuffing, and Apple Raisin Easy Gluten Free Stuffing.
Servings: 14
Preparation duration: 20 minutes
Cooking duration: 100 minutes
Ingredients:
7 cups gluten free low-sodium chicken broth (or vegetable for vegetarian) (O-Organics carton, HerbOx and water, or 8 teaspoons Better Than Bouillon and 7 cups water)
1 cup chickpeas from a can, rinsed and drained (or 1-1/4 cups walnuts, chopped and toasted in a skillet for 5 minutes, tossing often)
1 cup dried cranberries
1/2 cup fresh, finely chopped sage (or flat leaf parsley)
1 cup golden raisins
Ground black pepper, to taste
1-1/2 teaspoons ground thyme
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
2 cups uncooked long grain white rice
2 cups uncooked wild rice
3 cups chopped yellow onion (2 onions)
Equipment:
frying pan
casserole dish
oven
Cooking instruction summary:
Preheat a large skillet with oil over medium heat.Add onions and saute until translucent, 7 - 8 minutes.Pour in the broth, add salt; bring to a boil.Stir in the wild rice. Cover and reduce heat to medium-low. Simmer for 45 minutes.Stir in the long grain rice, cover, and simmer an additional 15 minutes or until the rice is tender and themajority of the water is absorbed.Fold in the raisins, cranberries, parsley, thyme, and chickpeas. Cover and simmer for 5 additional minutes.Season with pepper and toss gently with a fork.Preheat the oven to 375F. Oil a 9x13-inch heat-proof dish. Scoop the rice into the dish and bake 25 minutes or until lightly golden brown. Alternatively, stuff your bird with this wild rice stuffing.Oil a 9x13-inch heat-proof casserole dish. Scoop the rice into the dish and bake 25 minutes or until lightly golden brown. Alternatively, stuff your bird with this wild rice stuffing.
Step by step:
1. Preheat a large skillet with oil over medium heat.
2. Add onions and saute until translucent, 7 - 8 minutes.
3. Pour in the broth, add salt; bring to a boil.Stir in the wild rice. Cover and reduce heat to medium-low. Simmer for 45 minutes.Stir in the long grain rice, cover, and simmer an additional 15 minutes or until the rice is tender and themajority of the water is absorbed.Fold in the raisins, cranberries, parsley, thyme, and chickpeas. Cover and simmer for 5 additional minutes.Season with pepper and toss gently with a fork.Preheat the oven to 375F. Oil a 9x13-inch heat-proof dish. Scoop the rice into the dish and bake 25 minutes or until lightly golden brown. Alternatively, stuff your bird with this wild rice stuffing.Oil a 9x13-inch heat-proof casserole dish. Scoop the rice into the dish and bake 25 minutes or until lightly golden brown. Alternatively, stuff your bird with this wild rice stuffing.
Nutrition Information:
covered percent of daily need
