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Wild Rice Stuffing with Apples

Makes 6 Servings

Macros: 265 cal, fat 2g, carbs 60g, protein 5g, fibre 6g


1 cup finely chopped onion

1 cup finely chopped celery

1 cup finely chopped carrots

6 cloves garlic, minced

1 cup finely chopped italian parsley or arugula

1 tsp poultry seasoning

4 cups of cooked wild rice

2 cups grated apple

1 cup dried unsweetened cherries


Water saute the onions, celery, carrots and garlic until onion is translucent and the carrots are soft. Depending on how small you chop them, this could take 15-20 minutes. Stir in grated apple and poultry seasoning and cook another minute or two. Add the parsley and cooked wild rice and stir until combined. Serve with CranPeary Relish (see recipe)

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