Vegan Wild Rice, Macadamia, and Fall Fruit Stuffing

Filled with Thanksgiving flavors, this vegan wild rice stuffing is much healthier than classic stuffing. It features chewy wild rice, crunchy macadamias, sweet seasonal fruits, and aromatic fall herbs.

Ingredients

  • 1.5 c long-grained wild rice
  • Sweet onion
  • Olive oil for cooking
  • Salt and pepper
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh marjoram
  • 8 fresh sage leaves
  • 10 sprigs of fresh thyme
  • 1 c unsweetened (or fruit juice sweetened) dried cranberries
  • 2 c apple cider
  • 8 oz roasted salted macadamia nuts
  • One large apple
  • 0.25 c fresh cranberries
  • Fuyu persimmon

Instructions

  1. Cook the wild rice as directed.
  2. While the rice cooks, dice the sweet onion and add it to a very large skillet. Sauté the onion in a dash of olive oil over medium heat until caramelized, adding generous salt and pepper.
  3. While the onion cooks, mince the rosemary, marjoram, and sage very finely, and strip the thyme leaves from their stems.
  4. Once the onion is caramelized, decrease the heat to medium/low. Add the herbs and dried cranberries to the skillet, then carefully add the apple cider. Cook until the cider has reduced by half, forming a sweet-tart reduction.
  5. When the rice is finished cooking, add it to the skillet and toss, allowing the rice to absorb the flavorful cider reduction. Add additional salt and pepper to taste.
  6. Chop the macadamias coarsely and dice the apple. Add both to the rice.
  7. Cook the completed stuffing over low heat for another 5-10 minutes, stirring frequently, until the apple is just barely tender and all of the cider has been absorbed.
  8. Transfer the stuffing to a serving dish and garnish with fresh cranberries and fuyu persimmon slices.
RECIPE from The Rogue Brussel Sprout Blog
www.TheRogueBrusselSprout.com
@TheRogueBrusselSprout