A flavorful rice with some new fixings. Antioxidant rich beets, cranberries and apples blend nicely with the added flavors of ground mustard, thyme and oregano. Don't forget the added crunch of the pecans! Perfection.
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 stalks celery, chopped
1 large honey crisp apple, peeled, cored and chopped
3 cloves garlic, minced
1/2 teaspoon ground mustard
1 tablespoon dried thyme
2 teaspoons dried oregano
1-1/4 teaspoon kosher salt, or to taste
2 cups wild rice
4 cups low-sodium chicken broth*
1/2 cup dry sherry or white wine
1 cup dried cranberries
1 cup raw pecans, chopped
2 8.8-ounce packages Love Beets cooked beets, chopped
1/4 cup fresh parsley, chopped
*You can also use vegetable broth to make this dish vegetarian
In a large stock pot, heat the olive oil to medium.
Add the chopped onion and celery and sauté until fragrant, about 2 to 3 minutes.
Add the chopped apple and sauté an additional 3 minutes, stirring occasionally.
Add the minced garlic, ground mustard, thyme, oregano, and salt, and rice, and sauté for 2 minutes.
Add the chicken broth and sherry and bring to a full boil.
Reduce heat to a simmer, cover the pot and cook for 30 minutes or until rice has absorbed most of the liquid.
Stir the dried cranberries, pecans, chopped beets, and parsley into the rice. Taste test the stuffing and add more salt if desired.
Preheat your oven 350° F.
Lightly oil a 9 x 13-inch casserole dish and scoop the rice into the dish.
Bake for 20 to 25 minutes, or until rice is golden and slightly crispy on top.
Drizzle additional olive oil over the stuffing to keep moist. Serve with additional chopped parsley.