Wild Rice, Fruit, & Nut Stuffing
2 Tbsp. olive oil
3 large stalks of celery, finely chopped
1 c. onion, finely chopped
1 clove garlic, thinly sliced
1 1/2 c. wild rice
2 c. low-salt chicken broth
1 bay leaf
1 Tsp. kosher salt
3/4 c. pecans
1/2 c. dried cranberries
1/4 c. dried apricots, chopped
1/4 c. golden raisins
1/2 c. fresh cranberries, thinly sliced
1 1/2 c. small celery stalks, thinly sliced
1/2 c. celery leaves, chopped
Freshly ground black pepper
Over medium heat saute the chopped celery and onion in oil until soft and translucent. Stir in garlic and cook until fragrant. Add wild rice and stir for about one minute. Add broth, bay leaf, salt, and 1 1/2 c. water. Increase heat and bring to boil. Reduce heat to medium-low, cover, and simmer 30 minutes. Uncover, stir, and continue cooking uncovered until liquid is absorbed, stirring occasionally. Cook for 20-40 minutes. Meanwhile preheat oven to 325 degrees. Spread pecans on baking sheet. Toast until fragrant, 5-7 minutes. Let cool and coarsely chop. Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit covered for 5 minutes. Season to taste with salt and pepper. Fold in pecans, sliced cranberries and sliced celery into mixture. Garnish with celery leaves. A great gluten-free, native food alternative for your holiday table!
Foods Native to the Americas: Wild rice, cranberries, pecans