Wild Rice and Apple Dressing

What is a holiday turkey without dressing? Boring, that’s what! But dressing isn’t always the star of the show either. Why not add some excitement, texture, flavor, and a little bit of California to your dressing recipe this year? You’ll have your loved ones coming back for seconds, and, as they say at Cultivate California, adding California wild rice to your recipe is a great way to “Keep the State on your Plate.”

The Sacramento Valley is California’s premiere rice growing region. Farmers work in concert with nature to grow some of the finest rice in the world while protecting birds traveling the Pacific Flyway and creating habitat that feed fish and nearly 230 other species that rely on flooded rice fields for nourishment and a place to rest. According to the California Rice Commission, rice is “the environmental crop.”

Traditional turkey dressing relies on bread, a few select vegetables, some herbs, and a liquid to help hold it all together. This delicious alternative adds long grain and wild rice, along with just enough Granny Smith apples for some added crunch and flavor to set this dressing recipe apart from all of the others. You’ll be making a dish with its roots in the rice paddies of the Sacramento Valley, and by choosing California rice, you’ll know it’s being grown to the highest standards of quality and environmental stewardship. California rice is another terrific way to “Keep the State on your Plate.”

The flavor and texture that wild rice and Granny Smith apples bring to this stuffing recipe is absolutely wonderful.

Ingredients:

• 1 cup brown rice
• 1 cup long grain and wild rice
• 4 cups water
• 1 (1 lb) loaf white bread, cut into 1/2 inch cubes
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 4 stalks celery, chopped
• 4 carrots, chopped
• 1 small onion, chopped
• 2 Granny Smith apples, peeled, cored, and chopped
• 1 cup chicken broth

Directions:

1. In a large saucepan or rice cooker, combine the brown and wild rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 30-35 minutes or until tender

2. Preheat the oven to 350 degrees F. Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.

3. In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice 1. until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.

4. Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.