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Ingredients
- 2/3 cup farro or barley
- 2/3 cup dry wild rice
- 4 cups + 3 Tbsp low sodium organic chicken broth
- 1/3 cup dried cherries
- 3/4 cup boiling water
- 4 tsp olive oil
- 1/2 cup chopped celery (1 lg stalk)
- 1/4 cup chopped shallots (approx. 2 medium shallots)
- 2/3 cup 1/4" cubes butternut squash, peeled
- 4 fresh sage leaves, finely chopped
- 1/3 cup fresh orange juice (juice from 1 small orange)
- 2 tsp grated orange peel (orange zest)
- 3/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/2 cup water
- 1/2 cup slice raw almonds
Preheat oven to 375 degrees and spray 3 quart casserole dish with non stick spray. Set aside.
Combine farro (or barley), wild rice, and broth in large saucepan and bring to a boil over high heat. Reduce to medium-low, cover and gently boil for 50-55 mins or until rice and grains are tender-crisp.
While grains are cooking, combine cherries and boiling water in medium bowl and soak for 15 mins. Drain and set aside.
Heat oil in large nonstick skillet over medium-high heat and add celery and shallots, cook and stir frequently for 5 mins. Add squash and cook, stirring frequently for 4 mins or until squash is tender-crisp. Add sage and cook for 3 mins; stirring frequently. Add oj, orange peel, cherries, nutmeg, salt and pepper and cook for 4-5 mins; stirring frequently. Add contents of skillet and 1/2 cup water to the saucepan of cooked grains; mix well and remove from heat.
Place stuffing in casserole dish. Top with almonds. Bake fro 18-22 minutes or until almonds are golden brown.
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