Ditch Envy For Gratitude
HOODWINK YOUR ENVY by preparing a savory dish that separates you from the crowd. Wild Rice, Cranberry and Macadamia Nut "Stuffing" celebrates Thanksgiving as a vegetarian substitute for the more traditional breadcrumb-based turkey stuffing. It also pairs well with poultry, pumpkin and a host of holiday delights. Feel free to adapt the recipe to honor and appreciate the uniquely you. Wild Rice, Cranberry and Macadamia Nut "Stuffing" mortifies most strains of envy by combining a hearty sense of accomplishment with the gratitude of a Thanksgiving feast.
2/3 cup (4 ounces) uncooked wild rice
2/3 cup uncooked white long-grain rice
3 1/2-4 cups vegetable broth
1 teaspoon dried sage
1 Tablespoon olive oil
1/2 teaspoon fennel seeds
1/2 teaspoon dried basil
1 1/2 cups chopped onions
1 cup chopped celery with leaves
1 1/2 cups sliced mushrooms
1 Tablespoon cooking sherry
1/3 cup dried sweetened cranberries
1/3 cup macadamia nuts
2 teaspoons orange zest
Juice of one orange
1/2 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook wild rice and long-grain rice separately in two medium pots according to package directions, but substituting vegetable broth for the water and adding 1/2 teaspoon sage to each pot. Drain wild rice.
In a large saucepan, heat oil on medium heat and sauté fennel seeds and basil for about 30 seconds. Add onions, celery and mushrooms and continue cooking until vegetables start to soften, about 3 minutes. Stir in sherry and continue cooking for an additional 2-3 minutes.
Add wild and white rice, onion-mushroom mixture, cranberries, macadamia nuts, orange zest, orange juice, parsley, salt and pepper to a large bowl and mix well.