Recipe: <!-- -->Wild Rice and Cranberry Stuffing with Walnuts<!-- -->
Substitute golden raisins for the cranberries or pecans for the walnuts, if you like.
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Cooking tools:
- Chef's knife
- Cutting board
- Stove
- Pot
- Wooden spoon
- Oven
- Baking dish
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions, finely chopped
- 1 clove garlic, finely chopped
- 7 cups low-sodium vegetable broth
- 2 teaspoons fine sea salt
- 2 cups uncooked wild rice or wild rice mix
- 2 cups uncooked basmati rice
- 2 cups dried cranberries
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1 1/2 cups walnuts, toasted and chopped
- 1/4 teaspoon ground black pepper
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