#shorts
California Wild Rice deserves a starring role on your Thanksgiving table! Don’t tell grandma, but we’re gonna go with a more…colorful…stuffing this year. Loaded with big flavors and lots of CA GROWN goodness, this wild rice stuffing is our new favorite.
Get the printable recipe:
INGREDIENTS
1 ¼ cups wild rice
2 ½-3 cups vegetable stock
4 cups brussels sprouts shaved
3 cups honeynut squash peeled and diced
12 ounces mushrooms diced
1 cup walnuts toasted and roughly chopped
½ red onion diced
4 cloves garlic minced
⅓ cup red wine vinegar
1 orange zested and juiced
3 TBSP honey
1 ½ tsp sage minced
1 ½ tsp thyme minced
1 tsp rosemary minced
½ cup pomegranate arils for garnish
½ cup olive oil divided
1 TBSP salt divided
¾ tsp black pepper divided
INSTRUCTIONS
In a medium saucepan, combine the wild rice and vegetable stock. Bring to a boil, then reduce the heat. Cover and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed. This step can be done ahead of time. If prepared in advance, rewarm the rice before combining with the other ingredients.
Preheat your oven to 400°F (200°C).
Spread the walnuts on a baking sheet and toast in the preheated oven for 4-6 minutes, or until fragrant and slightly browned. Remove from the oven, let cool, then roughly chop. Set aside.
Toss the Brussels sprouts, honeynut squash, and mushrooms each in 2 TBSP olive oil, 1 tsp salt, and ¼ tsp black pepper. Spread them on separate parchment-lined baking sheets. Roast the vegetables for 12-14 minutes, or until the Brussels sprouts and mushrooms are crispy and browned at the edges and the honeynut squash is tender but not mushy.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and sauté for 2-4 minutes, or until it begins to turn translucent.
Then, add the minced garlic, sage, thyme, and rosemary to the skillet and cook for 20-30 seconds, stirring constantly to avoid burning the garlic.
Next, stir in the red wine vinegar, orange juice, orange zest, and honey. Turn off the heat and mix well.
Add the cooked wild rice, roasted vegetables, and toasted walnuts to the skillet (or a large mixing bowl if needed). Toss everything together until fully incorporated.
Taste and adjust seasoning with more salt or pepper if necessary. Garnish with pomegranate arils. Serve warm.
Visit our blog for recipes, farmer features, DIY ideas, and more: https://californiagrown.org/blog/
Get our guide to what’s in season in California here: https://californiagrown.org/blog/whats-in-season-in-california/
Learn how to tell where your food is from here: https://californiagrown.org/how-to-support-our-california-farmers/
Follow CA GROWN on social:
Facebook: https://www.facebook.com/cagrown
Instagram: https://www.instagram.com/cagrownofficial
Pinterest: https://www.pinterest.com/cagrown/
#thanksgiving #thanksgivingstuffing #stuffing #cagrown
1 Comment
I'ma pass 😅