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Recipes
Yield: 20 servings 1/2 cup each
Recipes
Stuffing with dried Cranberries and Apricots
| Nutrition Information | |
| Calories: | 250 |
| Total Fat: | 9g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 6mg |
| Sodium: | 117mg |
| Carbohydrates: | 37g |
| Dietary Fiber: | 3g |
| Sugars: | 13g |
| Protein: | 5g |
| Vitamin A: | 607iu (12%) |
| Vitamin C: | 2mg (3%) |
| Calcium: | 21mg (2%) |
| Iron: | 1mg (5%) |
1 stick margarine
3 onions chopped
5 cups low sodium chicken broth
3 tablespoons fresh thyme chopped
1 1/2 cups wild rice
1 1/2 cups long grain rice
1 6-ounce package dried apricots chopped.
2 cups dried cranberries
1 cup chopped pecans, toasted
Melt half the margarine in large skillet over medium heat. Add onions and saute until brown. Add wild rice, 1 tablespoon thyme and the chicken broth. Bring to boil, reduce heat; cover and simmer for 30 minutes. Add long grain rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
Stir dried apricots, cranberries and the rest of the thyme into rice mixture. Cover and simmer 3 more minutes. Stir remaining margarine and mix in pecans.
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