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 and 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 and brown rice. Boil then cover &
simmer (35-40 minutes), until rice is tender
& liquid absorbed. Turn off heat and place towel
over pot to sit for 10-15 minutes.
4. While grains are cooking, 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 the cooked grains.
5. Return skillet to stove, heat at medium-high
with butter. When foam subsides, add apples.
Cook, stirring until lightly colored (5 minutes).
Remove from heat and add to bowl of grains.
mix in sage and cranberries. Mix together.
Season to taste 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 before serving.