Grape-Nuts and Wild Rice Stuffing
- 1 carton (32 ounces) or 4 cups fat-free lower sodium chicken broth
- 2 cups water
- 2 cups wild rice
- 2 Tablespoons olive oil
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup Grape Nuts Cereal, divided
- 1/2 cup chopped dried reduced sugar cranberries
- 1/2 cup golden raisins
- 1/3 cup chopped parsley
- 1 Tablespoon chopped sage
- 1/4 cup sliced almonds
Bring chicken broth and water to a boil, stir in wild rice. Reduce heat and simmer, covered 40-45 minutes or until kernels puff open. Drain off and reserve any excess liquid.
Preheat oven to 400 degrees F.
Heat 2 tablespoons olive oil over medium heat in a large skillet. Add onion, celery, carrot, thyme, salt and pepper; sauté 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.
In a large bowl, combine rice, vegetables, 3/4 cup of the Grape-Nuts cereal, dried cranberries, raisins, parsley and sage. Add 1 cup of reserved liquid. Spoon stuffing into a 2 quart baking dish. Sprinkle with sliced almonds and remaining 1/4 cup Grape-Nuts cereal. Cover with foil; bake at 400 degrees F for 20 minutes. Remove foil and bake for 5 minutes more to toast almonds.