Wild Rice Stuffing with Roasted Butternut Squash & Apricots
4 1/2 c. Central Market Organics Vegetable Broth
2 c. wild rice
1 lb. butternut squash
2 Tbsp. olive oil
1 tsp. each salt & pepper
1 red onion, finely chopped
2 cloves garlic, chopped
1/2 c. apricots, sliced
1 tsp. dried sage
Preheat oven to 400°F. Bring broth to boil in a large saucepan. Ad
d wild rice and boil 5 minutes, cover, reduce heat to a Low simmer, an
d cook 45 minutes. Remove from heat and set aside.
Meanwhile, clean and chop squash in 1-inch pieces. Generously coat wit
h olive oil, salt and pepper. Place squash on a lined sheet pan and ro
ast until fork tender, approximately 35 minutes.
Set oven to 350°F.
Combine roasted squash, rice and remaining ingredients in a large mixi
ng bowl. Pour into a 9x13 baking dish sprayed with nonstick spray, cov
er with foil, and bake 35 minutes. Or stuff the turkey cavity and bake
until turkey and stuffing reach an internal temperature of 165°F.
Calories: 170, Total Fat: 3g, Saturated Fat: 0g, Sodium: 380mg, Carboh
ydrates: 34g, Dietary Fiber: 3g, Protein: 5g
My H-E-B Texas Life Magazine, November 2013