wild-rice stuffing with whole-wheat dressing
Wild rice adds depth of flavor to this veggie-packed stuffing. To achieve the best texture, choose a bread with a thick, crunchy crust.
MAKE AHEAD Prepare through Step 3 up to 2 days ahead. Cover and refrigerate. Remove from fridge 30–60 minutes before baking. Serve within 1 hour. 1/3 cup wild rice 2 tbsp olive oil 1 yellow onion, finely chopped 3 celery stalks, thinly sliced diagonally 1 carrot, cut into matchsticks or coarsely shredded 1 tbsp fresh thyme leaves, chopped ½ tsp ground black pepper 12 oz whole-wheat bread, cut or torn into ¾-inch pieces (about 12 cups) 1½ cups low-sodium vegetable or chicken broth Vegetable-oil cooking spray
1 In a medium saucepan, bring 4 cups water to a boil. Add rice; reduce to a simmer, stirring occasionally until very tender, about 50 minutes.
2 Warm oil in a large skillet over medium heat. Add onion, stirring, 2 minutes. Add celery, stirring occasionally, 4 minutes. Add carrot, stirring occasionally, until vegetables are very tender, 2–4 minutes. Transfer mixture to a bowl and add thyme and pepper. Stir in bread, then add broth and gently stir to evenly moisten. Remove about 1⁄3 of bread mixture and transfer to another bowl.
3 Coat a 2 - to 2½-quart casserole dish with cooking spray. Drain rice and stir into bowl with remaining 2⁄3 bread mixture. Transfer to the prepared baking dish, spreading evenly. Top with reserved 1⁄3 bread mixture, spreading evenly.
4 Heat oven to 400¡. Cover with foil and bake until heated through, 20–30 minutes. Uncover and bake until browned on top, 20–30 minutes. NUTRITIONAL INFO 193 calories per serving, 5 g fat (1 g saturated), 27 g carbs, 3 g fiber, 6 g protein, 440 mg sodium