Eat– for Good Health

Pear-Pecan Wild Rice Stuffing is a way to honor Native Americans at Thanksgiving.  My recipe is studded with toasted pecans and chunks of pears and will wow your crowd.  I use butter spray rather than butter to cut calories.

Ingredients for 12 servings:

8 cups challah or egg bread, cut into 1 ” squares

1 cup pecan piece

1 T. butter and some butter spray (for flavor)

1 large onion, chopped

3 ribs celery, chopped

3 pears, halved, cored, chopped

1/3  cup white wine, or you can substitute chicken broth

1 pkg (8.8 oz) Uncle Ben’s ready seasoned long grain and wild rice (or any variety)

4 T. chopped fresh marjoram

1/2 tsp. each salt and pepper

2 cups low sodium chicken broth

Preheat oven to 375 degrees.  Coat a large baking dish with cooking spray.  In a jelly roll pan,  spread bread cubes in a single layer, bake and stir often until toasted and crisp.  Cool.

Meanwhile, heat large non-stick skillet over medium heat.  Add pecans, cooking until lightly browned, about three minutes. Remove.

In the same skillet, melt a tablespoon butter over low-medium heat and add onion and celery.  Add a little water if necessary for cooking. Spray with butter spray, add pears and cook until just starting to soften.  Add wine, cook until reduced by half, about a minute.

Stir in rice, 3 T. marjoram, salt and pepper until blended.  Stir in toasted bread cubes and pecans.  Gradually stir in chicken broth.  Transfer to a baking dish and give it a butter-spray.  Cover, bake thirty minutes.  Uncover, and bake the top until crisp.  Sprinkle with remaining tablespoon of marjoram.

Wild rice illustration Wild rice photo Wild rice photo

 

Northern Minnesota lakes, marshes, and streams; water 6 inches to 3 feet deep.  Wild rice has a higher protein content than most cereal grains, making it a good food for wildlife and humans. Wild rice attracts many wild birds, especially waterfowl and red-winged blackbirds, and it also provides nesting cover for waterfowl.

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