With apples, pecans and sage, this vegetarian stuffing makes a wonderful holiday side dish. Serve with roast turkey, ham, beef or chicken.
Recipe tags: vegetable base, easy difficulty, side, vegetarian, stovetop
| 1 cup | quick-cooking wild rice blend |
| 3 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| ¼ cup | butter |
| 1 | onion, diced |
| 2 stalks | celery, diced |
| 1 | apple, cored and chopped |
| ¼ cup | finely chopped fresh sage |
| ¼ tsp | pepper |
| ¼ cup | dry white wine |
| ¼ | chopped pecans |
| ¼ | dried cranberries |
| 2 Tbsp | finely chopped fresh parsley |
Cook rice according to package directions with 2 Tbsp Seasoned Vegetable Base.
Meanwhile, melt butter in large skillet set over medium heat; cook onion, celery, apple, sage and pepper for 8 to 10 minutes or until tender.
Add rice, wine, pecans, cranberries and remaining Seasoned Vegetable Base; cook for 3 to 5 minutes or until well combined. Garnish with parsley.
Tips: Substitute walnuts, hazelnuts or almonds for pecans. Substitute wine for water if desired.