Wild Rice Stuffing a perfect choice for the Thanksgiving table. This nutty tasting, chewy black grain is native to the lakes and rivers of the states bordering the Northern USA and Canada, and sacred to the region’s native peoples. Although not technically rice, it is a close cousin, and a healthy choice. Like brown rice, wild rice is rich in vitamins and minerals, but it is lower on the glycemic index and higher in protein; in fact, it has more protein than quinoa. Its only drawback is price. Being a rarer, less cultivated grain than regular rice, wild rice is more expensive, but the Holidays are the perfect moment to indulge in something so special, and this is the perfect dish to deliciously honor it.
- Preheat the oven to 375 degrees.
- Heat the olive oil and butter in a stockpot over medium heat. Add the onions and thyme and cook for 8 to 10 minutes or until the onions are soft and turning brown. Add the rice, water or broth, and salt and bring to a boil then simmer and cover for 40 minutes.
- Stir in the parsley, cranberries and hazelnuts. Cover and cook for another 5 minutes or until the liquid is mostly absorbed. Season with salt and pepper.
- Transfer to a greased 9- x 12- inch baking pan and bake for 30 minutes.
- ¼ cup olive oil
- 2 tablespoons butter
- 2 large onions, chopped
- 3 tablespoons thyme leaves
- 2 cups wild rice blend
- 4 cups water or broth
- Salt, to taste
- ½ cup chopped parsley
- ⅓ cup dried cranberries
- 1¼ cup roughly chopped toasted hazelnuts
Ann's Tips and Tricks
If you are not using a blend, use 1 cup brown rice and 1 cup wild rice.