Cranberry-Thyme Stuffing
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 servings
Author: Heather Nicholds
This stuffing is the perfect alternative to a traditional bread-based stuffing, made with brown rice. It is full of flavor, thanks to some apple cider, cranberries and thyme.
- 1 cup brown rice, dry measure
- 1/2 cup apple juice, or cider
- 1/2 cups water
- pinch sea salt
- 1 tsp dried thyme
- 1 cup mushrooms, chopped
- 1 tsp olive oil
- 1 cup onion, chopped
- 2 cloves fresh garlic, minced
- 2 stalks celery, chopped
- 1 cup carrots, chopped
- 1 cup apple, chopped
- pinch sea salt
- pinch black pepper
- 2 tsp dried thyme
- 1/4 cup dried cranberries
- 1/4 cup almonds, slivered or chopped
Put the rice, along with the cider, 1 tsp of thyme and water, in a pot. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Don't stir the rice while it's cooking.
Meanwhile, chop the vegetables and lightly saute them in a bit of olive oil. Start with the mushrooms, allowing them to fully soften, then add the onions, garlic, carrots, celery and apple, allowing each to soften slightly before adding the next. Season with salt, pepper and the 2 tsp of thyme, and then take off the heat.
When the rice is cooked, stir in the vegetables along with the cranberries and almonds.
If you're making it ahead, keep the stuffing in the fridge until you are ready to get dinner ready. Then put it into the skin of a squash, sweet potato or potato - or a baking dish - and heat in the oven for about 20 minutes, or until it's heated.
Calories: 220kcal | Carbohydrates: 41g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 344mg | Potassium: 352mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3700IU | Vitamin C: 11.6mg | Calcium: 70mg | Iron: 2.5mg