Wild rice stuffing
COOK AN AYURVEDIC THANKSGIVING MEAL
This hearty Wild Rice Stuffing is a lighter alternative to the classic bread stuffing. A grounding combo of sweet, salty, sour and astringent flavors, this dish is made from mixing a rice base with apples, celery, fennel, herbs, fresh cranberries and small amounts of bread. The results? An herby, moist, and fragrant stuffing that will fill your cravings without weighting you down. Happy Thanksgiving!
AIR: Yes I FIRE: Yes I EARTH: Yes
AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes
Serves 5 l Difficulty: very easy l Prep time: 20min l Total time: 1h30min
Ingredients
6 slices sprouted-wheat bread (or whole grain bread)
4 cups vegetable broth
1 cup wild rice
4 tablespoons ghee (here)
4 celery stalks, diced
2 fennel bulbs, diced
1 apple, diced
2 tablespoons fresh sage, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon Himalayan salt
½ teaspoon black pepper
½ cup fresh cranberries, diced
Steps
Heat over at 400F. On a baking sheet, spread bread cubes and bake until bread dries, about 15 minutes.
In a large saucepan, boil broth. Add rice, cover and simmer until grains soften and begin to split, 60 minutes. Add a cup of water if rice is still not fully cooked. Remove from heat and keep covered.
In a large frying pan over medium heat, melt 3 tablespoons of ghee. Add celery and fennel, and sauté until vegetables are translucent, 10-15 minutes. Add apples and sauté, stirring, 10 minutes. Add sage, thyme, salt, and black pepper; cook until herbs begin to brown, 2–3 minutes.
Grease a baking dish with 1 tablespoon of ghee. In a bowl, combine bread cubes, rice, fennel-and-apple mixture, and cranberries; pour stuffing into greased baking dish and cover with aluminum foil. Bake until heated through, 20 minutes. Remove foil and bake until top browns, 10–15 minutes.
