We have Thanksgiving, Hanukah, Christmas and New Years coming up, which can be a pretty calorific time. I'd like to start a thread with healthy holiday dishes. Include the recipe!
Wild Rice and Corn Bread Stuffing (perfect for both Thanksgiving and Christmas dinners)
Savory corn bread, approximately 4 cups
2 1/2 cups chicken stock, low sodium and reduced fat
2 cups water
1 cup wild rice
1 tablespoon olive oil
1 1/2 cup finely chopped yellow onion
2 cloves garlic, crushed and chopped
3/4 cup finely chopped celery
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh parsley leaves
2 teaspoon finely chopped fresh thyme leaves
1/2 cup chopped toasted pecans
1/4 cup unsalted butter, melted
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
Preheat oven to 375 degrees F.
Lightly grease a 9-inch square baking dish and set aside.
To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl.
Heat olive oil in a medium skillet. Add onion and celery and season with salt and other seasonings. Cook until softened, about 5 minutes. Add parsley, garlic, and thyme and cook another minute. Remove from the heat and add to bowl with rice.
Add 4 cups of crumbled cornbread and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.
The calorie content is going to change depending on your corn bread recipe. Be sure to not use a sweet cornbread recipe. I have made this with jalapeno cornbread and it turned out just as good, though the flavor profile was a little different.
There are no elevators in the house of success.
H. H. Vreeland
You may have to fight a battle more than once to win it- Margaret Thatcher
| current weight: 205.0