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Grape-Nuts and Wild Rice Stuffing
Prep Time: 20 minutes
Total Time: 1 hour 30 minutes

Ingredients 

  • 1 32 ounce carton fat-free low-sodium chicken broth
  • 2 cups water
  • 2 cups wild rice
  • 2 tablespoons olive oil
  • ¾ cup chopped onion
  • ¾ cup chopped celery
  • ¾ cup chopped carrot
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup Grape-Nuts® cereal divided
  • ½ cup chopped dried reduced sugar cranberries
  • ½ cup golden raisins
  • ⅓ cup chopped parsley
  • 1 tablespoon chopped sage
  • ¼ cup sliced almonds

Directions

  • 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°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, ¾ 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 ¼ 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.