Wild Rice and Sage “Stuffing”
Toasted bread croutons add a bread-stuffing texture to seasoned wild rice.
Preheat oven to 190 degrees Celsius. Coat a 20 cm-square baking dish with cooking spray.
Toast walnuts in dry skillet over medium heat for 5 minutes, or until fragrant shaking skillet often. Set aside.
Toss bread cubes with 2½ Tbsp oil, salt and pepper in bowl. Transfer to baking sheet and bake 12-14 minutes, or until golden brown. Set aside, and keep oven on.
Heat remaining 2 Tbsp oil in large saucepan over medium heat. Add onion, and cook 12 minutes or until soft and translucent. Add garlic and sauté for 2 minutes.
Add broth, and bring to a boil. Stir in wild rice, and return to a boil.
Cover, reduce heat to medium-low, and simmer for 40 minutes. Stir in toasted walnuts and simmer, covered, for 10 minutes more. Remove from heat and season with salt and pepper, if desired.
Credit: Vegetarian Times
- ½ C walnuts, coarsely chopped
- 8 slices whole-grain bread, cut into 1 cm cubes
- 4 ½ Tbsp olive oil, divided into halves
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 C white onion, diced
- 1 clove garlic, minced
- 4 C vegetable broth
- 2 C wild rice
- 1 tsp finely chopped fresh tarragon