Apple-Sage Wild Rice Stuffing

25 min · Serves 12

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

What goes in

• 4 ozpecans
• 19.7 mlcanola oil
• 1½ cupscelery
• 1½ cupsonions
• 1red apple
• 2 cupsbrown rice
• 1 cupwild rice
• ½ cupdried cranberries
• 1jalapeno pepper
• 22.2 mlfresh sage
• 3.7 mlsalt

How to cook it

1. Toast the pecans in a large skillet over medium-high heat for 2 to 3 minutes until they start to brown, stirring often, then remove them to a plate.
2. Heat 1 teaspoon of oil in the same skillet over medium heat and sauté the celery and onion for 8 minutes until the edges begin to brown.
3. Add the diced apples to the skillet and cook for 4 minutes until they are tender-crisp.
4. Mix in the toasted pecans, cooked rice, cranberries, jalapeno, sage, and salt, then cook for 3 to 4 minutes until everything is heated through.

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