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Wild Rice Stuffing with Pecans and Dried Fruit
Appliance: Rice Cooker - 6 cup capacity and larger
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This Gluten Free, Meat Free recipe is perfect for Holiday dinners
Ingredients
   1 cup pecans, coarsely chopped
   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
   1/2 cup dried cranberries
   1/4 cup dried apricots, coarsely chopped
   1/4 cup golden raisins (sultanas)
   1/2 cup celery leaves, chopped
   1/4 cup Italian parsley, chopped
   Salt and pepper, to taste


Directions
Add pecans to the inner bowl of your rice cooker and push Cook button. Use saute setting, if available. Toast, stirring frequently, until pecans darken slightly and become fragrant, 3 to 5 minutes. Remove to a paper towel lined plate to cool.

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 dried fruit. 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 toasted nuts, celery leaves and parsley just before serving.

If using as a stuffing, turn off or unplug the rice cooker. Stir in pecans, celery leaves and 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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