Cornbread and Wild Rice Stuffing with Pecans & Cranberries Recipe | Samsung Food App

Ingredients

• 1 recipe Monash University Certified Low FODMAP Cornbread Muffins ,
• 5 cups (1.2 L) water, (divided)
• 1 cup (160 g) wild rice
• 1 1/2 teaspoons FODY Chicken Soup Base
• 1/2 cup (80 g) dried cranberries
• 1/2 cup (57 g) chopped toasted pecans
• 1/2 cup (32 g) finely chopped scallions, (green parts only)
• 1/4 cup (8 g) chopped flat-leaf parsley
• 12 tablespoons (170 g) unsalted butter, (melted)
• 1/4 cup (60 ml) garlic-infused olive oil,
• Kosher salt
• Freshly ground pepper
• 1 tablespoon rubbed dried sage