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Wild Rice Stuffing with Walnuts and Cranberries
Appliance: Rice Cooker - 10 cup capacity and larger
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This Gluten Free, Meat Free recipe is perfect for Holiday dinners
Ingredients
   1 1/2 cup chopped walnuts
   2 tablespoons butter
   2 ribs of celery, diced
   1 large carrot, peeled and diced
   1 cup onion, finely diced
   7 cups lower sodium chicken, turkey or vegetable broth
   2 tablespoons chopped thyme
   2 teaspoons chopped sage
   1 1/3 cups wild rice
   1 1/3 cups long-grain white or basmati rice
   2 cups dried cranberries
   1/2 cup chopped parsley
   Salt and pepper to taste


Directions
Add walnuts to the inner bowl of your rice cooker and push Cook button. Use saute setting, if available. Toast, stirring frequently, until nuts 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 and onion. Cook, stirring occasionally, until vegetables have softened, 10 to 12 minutes. Stir in wild rice, broth, half the thyme and half the sage. Cover and cook 40 minutes. Use brown rice or wild rice setting, if available. Stir in white rice and cook until rice is almost tender 10 to 15 minutes. Stir in the cranberries and the remaining thyme and sage. Continue cooking until rice is tender, about 5 minutes more. Your rice cooker may not switch to keep warm, as some of the liquid may remain.

Switch rice cooker to Keep Warm. 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 and parsley just before serving.

If using as a stuffing, turn off or unplug the rice cooker. Stir in nuts 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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