Wild Rice Stuffing recipe | PCC Community Markets

Ingredients

• 1 cup wild rice, rinsed and drained
• 3 cups vegetable stock
• 6 shallots, quartered
• 6 tablespoons olive oil, divided
• Salt and pepper, to taste
• 3 cups baby spinach
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon orange zest
• 1/4 cup currants
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped toasted pecans