Mixed Mushroom Stuffing with Rice, Raisins and Apples

fruit mushroom rice vegetable side bake sauté christmas thanksgiving low fat vegetarian high fiber stuffing/dressing raisin apple fall vegan christmas eve wild rice bon appétit pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

N/A

Serves 6

Source

Ingredients

1/2 cup wild rice

1/2 cup long-grain white rice

1 tablespoon olive oil

1 cup chopped onion

1/2 cup chopped peeled carrot

1/2 cup chopped peeled parsnip

1 pound assorted wild mushrooms (such as crimini, portobello and stemmed shiitake), chopped

1 cup chopped peeled apple

1/4 cup raisins

1 cinnamon stick

1 1/2 teaspoons grated orange peel

2/3 cup unsweetened apple juice

Method

Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.

Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)