Wild Rice Stuffing with Cranberries & Toasted Pecans

Makes about 3 cups 

2 cups Chicken stock, low sodium, low fat 
1 cup Wild rice blend 
2 T Olive oil 
1 small Onion, chopped fine (1/2 cup) 
½ small Celery Stalk, diced fine (1/4 cup) 
¼ cup Toasted pecan, coarsely chopped 
¼ cup Dried cranberries 
2 T Parsley, minced, fresh 
2 t Thyme, minced, fresh 

1. Bring chicken stock to boil in medium saucepan. 
2. Add rice blend: return to boil. 
3. Reduce heat to low, cover and simmer until rice is fully cooked, 40-45 minutes. 
4. Turn rice into medium microwave safe bowl and fluff with fork. 
5. Meanwhile, heat olive oil in medium skillet over medium heat. Add onions and celery, sauté until softened, 3 to 4 minutes. 
6. Add this mixture, as well as pecans, cranberries, parsley and thyme to rice and toss. 


Makes 3 1-cup servings 

Per serving (333g): 348 calories, 17g fat, 2.2g sat fat, 43g carbohydrate, 7.7g protein, 2.8g fiber, 47mg calcium, 2.8mg iron, 5.9mg vitamin C