Apple-Sage Wild Rice Stuffing - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Tradition

Name: Apple-Sage Wild Rice Stuffing - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Tradition
Ingredients: 4 ounces chopped pecans; 1 teaspoon plus 1 tablespoon canola oil; 1½ cups diced celery; 1½ cups diced onions; 1 medium red apple, such as Jonathan or Gala, halved, cored, and diced (about 1½ cups total); 2 cups hot cooked brown rice; 1 cup hot cooked wild rice; ½ cup dried cranberries; 1 medium jalapeno pepper, seeded (if desired) and ﬁnely chopped or ¼ teaspoon dried pepper ﬂakes; 1½ tablespoons chopped fresh sage or 1½ teaspoons dried rubbed sage; ¾ teaspoon salt

oldwayspt.org

Heat a Dutch oven over medium-high heat. Add the pecans and dry cook for 2-3 minutes or until just beginning to brown, stirring frequently. Set aside on a separ

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Ingredients

4 ounces chopped pecans
1 teaspoon plus 1 tablespoon canola oil
1½ cups diced celery
1½ cups diced onions
1 medium red apple, such as Jonathan or Gala, halved, cored, and diced (about 1½ cups total)
2 cups hot cooked brown rice
1 cup hot cooked wild rice
½ cup dried cranberries
1 medium jalapeno pepper, seeded (if desired) and ﬁnely chopped or ¼ teaspoon dried pepper ﬂakes
1½ tablespoons chopped fresh sage or 1½ teaspoons dried rubbed sage
¾ teaspoon salt