Gluten Free Raisin and Cranberry & Chickpea (or Walnut) Wild Rice Dressing – Stuffing

Ingredients:

• 2 tablespoons olive oil
• 3 cups chopped yellow onion (2 onions)
• 7 cups gluten free low-sodium chicken broth (or vegetable for vegetarian) (O-Organics carton, HerbOx and water, or 8 teaspoons Better Than Bouillon and 7 cups water)
• 1/2 teaspoon salt, or to taste
• 2 cups uncooked wild rice
• 2 cups uncooked long grain white rice
• 1 cup golden raisins
• 1 cup dried cranberries
• 1/2 cup fresh, finely chopped sage (or flat leaf parsley)
• 1-1/2 teaspoons ground thyme
• 1 cup chickpeas from a can, rinsed and drained (or 1-1/4 cups walnuts, chopped and toasted in a skillet for 5 minutes, tossing often)
• Ground black pepper, to taste

Instructions:

1. Preheat a large skillet with oil over medium heat.
2. Add onions and saute until translucent, 7 - 8 minutes.
3. Pour in the broth, add salt; bring to a boil.
4. Stir in the wild rice. Cover and reduce heat to medium-low. Simmer for 45 minutes.
5. Stir in the long grain rice, cover, and simmer an additional 15 minutes or until the rice is tender and the majority of the water is absorbed.
6. Fold in the raisins, cranberries, parsley, thyme, and chickpeas. Cover and simmer for 5 additional minutes.
7. Season with pepper and toss gently with a fork.
8. Preheat the oven to 375ºF. Oil a 9x13-inch heat-proof dish. Scoop the rice into the dish and bake 25 minutes or until lightly golden brown. Alternatively, stuff your bird with this wild rice stuffing.
9. Oil a 9x13-inch heat-proof casserole dish. Scoop the rice into the dish and bake 25 minutes or until lightly golden brown. Alternatively, stuff your bird with this wild rice stuffing.

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