Wild Rice, Macadamia, and Fall Fruit Stuffing
Filled with festive harvest flavors, this holiday-appropriate stuffing is much better for the body than a traditional stuffing. It features chewy wild rice, crunchy macadamias, sweet seasonal fruits, and aromatic fall herbs. Make this hearty dish for Thanksgiving or even all fall long!
- 1.5 c long-grained wild rice
- Sweet onion
- Cooking oil of choice
- 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
- Optional: pinch of cayenne
- 8 oz Mauna Loa Hawaiian Sea Salt Macadamia Nuts
- One large or two small apples
- Handful of fresh cranberries
- Fuyu persimmon
- Cook the wild rice as directed.
- While the rice cooks, dice the sweet onion and place it in a very large skillet. Sauté the onion in a dash of cooking oil over medium heat until caramelized, adding generous salt and pepper.
- While the onion cooks, mince the rosemary, marjoram, and sage very finely, and strip the thyme leaves from their stems.
- Once the onion is caramelized, decrease the heat to medium/low. Add the herbs and dried cranberries to the skillet, then carefully pour the apple cider over the top. Cook the cider down until it has reduced by half, forming a rich, sweet reduction.
- 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.
- Optional: add a pinch of cayenne pepper to taste. The intention is not to make the stuffing spicy, but rather to provide a very subtle warmth in the background.
- Chop the macadamias coarsely and add them to the rice.
- Dice the apple and add it to the rice.
- 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.
- Transfer the stuffing to a serving dish and garnish with fresh cranberries, fuyu persimmon slices, and additional herbs.
RECIPE from The Rogue Brussel Sprout Blog