Wild Rice Broth Stuffing
Yield: 5 Cup
1-1/2 C wild rice
3/4 C short grain brown rice
3-1/2 C Avita Bone Broth
2-1/2 C water
Salt & Pepper to taste
1 Tbs. coconut oil
1 medium onion, finely chopped
1 C celery, diced
2 garlic cloves, minced
1 Tbs. grass fed butter
2 organic apples, diced into
1/2 inch pieces
fresh sage 1/3 C lightly chopped OR
2 Tbs. finely chopped
(if dried use 2 tsp.)
1/2 C dried cranberries
1. Advance preparation: the cooked
grains will keep for 3 days
in refrigerator. This stuffing
benefits from being made
a day ahead.
2. In medium saucepan combine
2-1/2 C Bone Broth, 2 C water
& wild rice to a boil,
cover & simmer (40-50 minutes),
until grains have begun to expand.
Strain if any liquid remains & return
rice to pot. Place a clean kitchen towel
over pot to sit for 10-15 minutes.
3. In smaller saucepan, mix 1 C Avita
Bone Broth, 1/2 C water & brown rice.
Boil then cover & simmer
(35 minutes), until rice is tender
& liquid absorbed. Turn off heat
and place towel over pot
to sit for 10-15 minutes.
4. Prepare skillet of oil at medium heat
stirring in onion (3-4 minutes),
then celery & generous pinch of salt
until onion is tender. Stir in garlic
until fragrant (30-60 seconds).
Remove from heat & transfer
to a large bowl. Stir in cooked grains.
5. Return skillet to stove, heat
medium-high with butter. When foam
subsides, add apples. Cook, stirring
until lightly colored (5 minutes).
Remove from heat and add to bowl
6. Add in sage and cranberries.
Mix together & season with
salt & pepper. Transfer to lightly
oiled or buttered baking dish,
cover with foil. Refrigerate.
6. Preheat oven to 325 degrees.
Warm for 20-30 minutes to serve.