I am not the hugest fan of stuffing, I know sacrilege. So I’ve been trying to think of a good substitute for Thanksgiving dinner that was also healthy. I did some experimenting and came up with this Hazelnut Cranberry Wild Rice Pilaf. I think it is definitely going on the Thanksgiving table this year.
Hazelnut Cranberry Wild Rice Pilaf
- 1 cup long grain brown rice
- 1 cup wild or black rice
- 4 cups chicken broth or bone broth
- 2 Tbsp butter
- 1/2 an onion, chopped
- 3 cloves garlic, minced
- 1/4 tsp parsley
- 1/4 tsp oregano
- 1 cup hazelnuts, coarsely chopped*
- 1/2 cup dried cranberries, preferably unsweetened**
- 1 Tbsp stone ground mustard
- Zest of one orange
- Juice of one orange
How to Make Wild Rice Pilaf
Melt butter over medium heat. Cook onion until translucent & softened, 3-5 minutes. Add garlic and cook another 30 – 60 seconds. Add both types of rice, parsley & oregano. Stir and toast for about 1 minute. Stir in broth and bring to a boil over medium-high heat. Reduce heat to low, cover and cook 45-60 minutes until rice is tender, do not stir. Remove from heat and let it sit covered for 10 minutes.
While rice is resting toast hazelnuts in a dry frying pan over medium heat. Stirring often, until nice and fragrant, about 5 minutes. Add cranberries, mustard, zest & juice. Heat for another 1-2 minutes.
Fluff rice with a fork and drain any extra liquid from the rice. Stir in hazelnuts and cranberry mixture. Serve and enjoy. This makes a great wild rice pilaf for a crowd.
* I choose hazelnuts because they were a little more festive but I think pecans or walnuts would be tasty too.
** I think dried cherries would be really good in this.
Tell me your thoughts are you a stuffing fan or not so much? Do you make something to replace the stuffing or just go without?
I do have to say my father-in-law makes a stuffing that I am willing to have a small spoonful of, so his must be amazing if I’ll eat it 😉 .
I hope you have a Happy Thanksgiving!!