Red and green DCF grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the rest. Not just for holiday meals, this is a wonderful accompaniment to any tofu, poultry or fish dish, too.
1/4 cup(s) butter
1 whole(s) onion
1 clove(s) garlic minced
6 1/2 cup(s) vegetable broth
2 cup(s) long grain rice
3 cup(s) fresh DCF red and green grapes cut in half
1/2 cup(s) fresh parsley chopped
1 1/2 cup(s) toasted pecans, roughly chopped
- In large saucepan, melt butter. Sauté onions and garlic. Add broth and bring to a boil. Stir in wild rice. Reduce heat to a simmer, cover and cook 30 minutes.
- Stir in long grain rice; cover and simmer another 20 to 30 minutes until rice is tender and liquid is absorbed.
- Remove from heat, stir in grapes, parsley, pecans, and salt and pepper to taste.
- Serve stuffing warm as a side dish.