Cranberry Pecan Wild Rice Stuffing

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 2 cups wild rice and long grain blend
 2 ½ cups chicken broth
 ½ cup orange juice
 1 tbsp orange zest
 ¼ tsp ground cinnamon
 1 tsp salt
 ⅛ tsp pepper
 ½ cup dried cranberries
 ½ cup pecans, toasted and chopped
1

In a 9 x 12 baking dish, combine wild rice, long grain rice, broth, orange juice, orange zest, cinnamon, salt, and pepper.

2

Cover tightly with foil and bake in a 350 F oven for about 1 hour or until liquid is absorbed and rice is fluffy and tender.

3

Gently stir in pecans and cranberries at the last 10 minutes of cooking and return baking pan to oven.

4

Remove from the oven and allow to stand for about 8 to 10 minutes before fluffing with a fork. Serve hot.

Ingredients

 2 cups wild rice and long grain blend
 2 ½ cups chicken broth
 ½ cup orange juice
 1 tbsp orange zest
 ¼ tsp ground cinnamon
 1 tsp salt
 ⅛ tsp pepper
 ½ cup dried cranberries
 ½ cup pecans, toasted and chopped

Directions

1

In a 9 x 12 baking dish, combine wild rice, long grain rice, broth, orange juice, orange zest, cinnamon, salt, and pepper.

2

Cover tightly with foil and bake in a 350 F oven for about 1 hour or until liquid is absorbed and rice is fluffy and tender.

3

Gently stir in pecans and cranberries at the last 10 minutes of cooking and return baking pan to oven.

4

Remove from the oven and allow to stand for about 8 to 10 minutes before fluffing with a fork. Serve hot.

Cranberry Pecan Wild Rice Stuffing
IngredientsDirections