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Wild Rice Stuffing with Chestnuts and Cranberries
Appliance: Rice Cooker - 8 cup capacity and larger
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This Gluten Free, Meat Free recipe is perfect for Holiday dinners
Ingredients
   2 tablespoons butter or cooking oil
   2 large celery stalks, diced
   1 large carrot, peeled and diced
   1 cup onion, finely diced
   1 tablespoon fresh thyme
   1 1/2 cups wild rice
   3 1/2 cups lower sodium chicken, turkey or vegetable broth
   1 bay leaf
   10 to 12 ounces steamed or roasted chestnuts, peeled and chopped
   1 1/2 cups dried cranberries
   Salt and pepper to taste
   1/2 cup chopped parsley


Directions
Add butter to the inner bowl of your rice cooker and push Cook button. Use saute setting, if available. When butter has melted, add celery, carrot, onion and thyme. Cook, stirring occasionally, until vegetables have softened, 10 to 12 minutes. Stir in wild rice, broth, and bay leaf. Cover and cook until rice is tender, 40 to 50 minutes. Use brown rice or wild rice setting, if available.

Switch rice cooker to Keep Warm. Remove bay leaf and discard. Stir in chestnuts and dried cranberries. Season to taste with salt and pepper.

If serving as a side, rice can be held on Keep Warm for up to 1 hour. Stir in parsley just before serving.

If using as a stuffing, turn off or unplug the rice cooker. Stir in parsley and spoon hot stuffing carefully beneath the neck skin and into the cavity of a prepared turkey before roasting, or fill prepared squash with hot stuffing before serving.

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