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Wild Rice Stuffing with Apple, Kale, and Leek Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 6 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup wild rice rinsed
  • 3 teaspoons dried thyme
  • 3 teaspoons dried rosemary
  • 1 large leek 4 cups
  • 3-4 celery stalks chopped
  • 3 tablespoons flax meal
  • 3 tablespoons almond meal
  • 1 small bunch kale chopped into small pieces and stems removed (3 cups)
  • 3 red apples chopped
  • 3 tablespoons raisins or dried cranberries optional
  • 10 whole cloves
  • 1½-2 cups vegetable stock
  • Freshly ground black pepper

Method
 

  1. Preheat the oven to 350ºF.
  2. Warm the oil in a large skillet over medium heat. Add the rice, stir to coat in the oil, and let toast on low heat for 2 to 3 minutes. Add the thyme and rosemary, and cook until the herbs are fragrant, about 2 minutes. Add the leek and celery, stir to combine, cover the pan, and cook until the vegetables are tender, about 15 minutes.
  3. In a large bowl, combine the flax and ⅓ cup warm water. Set aside for about 5 minutes, until thickened, then add the almond meal and 1 cup of the broth. Mix well.
  4. Add the rice, leek, and celery mixture to the bowl with the flax. Stir to combine. Then add the kale, apples, and raisins. Season liberally with the pepper, and sprinkle in the cloves. Stir to combine.
  5. Transfer the mixture to an 8-inch square baking pan. Add another ½ cup of the broth to the pan. Cover the pan with aluminum foil, and bake for 35 minutes.
  6. Remove the pan from the oven and raise the heat to 400 degrees. Stir the stuffing; if it is drying out, add another ½ cup broth. Return the pan to the oven, without foil, and cook for another 10 to 20 minutes, or until the top is brown and most of the liquid has been absorbed.
  7. Let set for about 15 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for 3 months.