This is a wonderful dish that I adapted from Beachbody for Thanksgiving. If you are doing the 21-Day Fix Challenge or any of the other Beachbody challenges, be sure to follow their recipe for the correct container conversion. This dish was a great healthy substitute for traditional stuffing and dressing. I do not really care for either – too much bread for me. This version we just loved and did not miss having a traditional dressing with our meal! Of course we did not have turkey for our dinner. We had Slow Cooked Roast Beef with Root Vegetables and a Red Wine Sauce and Mashed Potatoes with Parsnips and Green Onions. Maybe if we had turkey the traditional dressing might have been more appropriate. Plus this is a side dish that you can make any time of the year!
You can serve it as individual servings! It presents beautifully!
Be sure to make a large batch as it warms over nicely. If it seems too dry the next day, just add a bit of water or vegetable broth when reheating. It presents beautifully in a casserole dish to take to a party!
2 Tbsp. Olive Oil
1 medium Sweet Onion, chopped
3 cups Celery chopped
2 cups Green Apples chopped
4 cups low-sodium organic Vegetable Broth
2 1/2 cups dry Wild Rice, rinsed
1 tsp. Salt
2 tsp. Ground Cumin
½ tsp. Freshly Ground Black Pepper
½ cup dried Cranberries
½ cup Chopped Fresh Cilantro
½ cup Pine Nuts
Heat olive oil in a medium saucepan over medium-high heat. Add onion and cook for a few minutes. Add the celery and apple – cook for until tender. Add vegetable broth, wild rice, salt, cumin, and pepper. Bring to a boil and then reduce heat to medium-low and cook covered for about 15 minutes. Remove from heat and add cranberries and let stand a few minutes. When serving top with cilantro and pine nuts.