Harvest Stuffing with Wild Rice, Apples and Blueberries
3 cups water
1 cups long grain wild rice
1.5 T butter
1.5 T extra virgin olive oil
¾ cup diced onion
¾ cup diced celery
2 granny smith apples, chopped
¾ cup dried blueberries
2 cups low sodium chicken broth
6 slices whole wheat bread, diced 1"
2 Tb minced fresh sage (or 2Tb. dried)
1 Tb poultry seasoning
2 t freshly ground black pepper
½ t sea salt
Place the water and wild rice into a saucepan, and simmer over medium heat for 1 hour, or until rice is tender.
Add olive oil to large skillet, then butter and add the onion and celery.
Cook over medium heat until tender. (Do not brown). Add the apples and blueberries and stir in well. Place the contents of the skillet, the cooked rice, the diced bread and all remaining ingredients into a large mixing bowl.
Mix well, but not so vigorously as to make the bread all mushy.
Transfer the stuffing to a lightly oiled casserole or baking pan, and bake at 350 degrees F for 35 to 45 minutes, or until heated through and golden brown.
Nutrition per serving: 270 calories, 7 g fat, 2 g saturated fat, 47 g carbohydrates, 7 g protein, 6 g fiber, 33 mg sodium, 5 mg cholesterol.