Recipe: Wild Rice, Mushroom and Kale
Celebrate the flavors of the season with this nourishing wild Rice, mushroom, and kale stuffing, a plant-forward holiday side dish packed with whole grains, vegetables and heart-healthy ingredients.
Bring wholesome seasonal flavors to your Thanksgiving table with this hearty Wild Rice, Mushroom, and Kale Stuffing. Earthy wild rice, savory mushrooms, tender kale, fragrant herbs, tart cranberries, and extra-virgin olive oil put a nourishing twist on a holiday classic.
Ingredients
Directions
1. Preheat oven to 350 °F.
2. In a large pot, bring wild rice, brown rice, and the vegetable stock to a rolling boil. Turn the heat down to a simmer and cover. Cook for 45 minutes or until rice is tender.
3. While rice is cooking, heat olive oil in a large oven-proof skillet over medium heat and sauté mushrooms, celery, kale, and onion for 3-5 minutes or until onion begins to soften and kale is wilted.
4. Add sage, thyme, and parsley to the skillet and cook for another minute.
5. Add the cooked rice and cranberries to the skillet and combine until well mixed.
6. Cover the skillet and bake for 15 minutes. Uncover and bake for an additional 10 minutes or until the stuffing has a slightly crusty top.
Nutrition Facts
This recipe was created in partnership with the Community Nutrition Programs team at the CU Anschutz Health and Wellness Center.
Do you want to learn to cook healthier for yourself and your family? Check out the latest free CU AHWC Cooking Series offerings by clicking here.
