Great as Stuffing!


  • 2/3 cup wild rice, rinsed
  • 1 3/4 cups water
  • 1 vegetable bouillon cube
  • 2/3 cup long-grain brown rice, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 1/2 cup finely diced celery
  • 2 medium tart apples, such as granny smith, peeled, cored and diced
  • 1/3 cup orange juice (from 1 large orange)
  • 2 scallions, green parts only, thinly sliced
  • pinch each: cinnamon and nutmeg
  • 1/2 tsp salt and freshly ground pepper OR to taste
  • 1/4 to 1/2 cup minced fresh parsley
  • 1/2 cup finely chopped pecans


  1. Combine the wild rice and the bouillon cube with 1 3/4 cups of water in a medium saucepan
  2. Bring to a gentle boil, then lower the heat to a simmer for 5 minutes.
  3. Stir in the brown rice, return to a slow simmer, then cover and cook until the water is absorbed, about 35 minutes
  4. Heat the oil in a large skillet.
  5. Add the onion and celery and sauté until the onion is golden.
  6. Add apple and sauté 5 minutes longer.
  7. Stir in the cooked rice mixture along with the juice, scallions, cinnamon, and nutmeg.
  8. Season with salt and pepper.
  9. Sauté over low heat, stirring frequently, another 5 minutes.
  10. Stir in the parsley and pecans


The rice is slightly under-cooked in this recipe, because it’s intended to be used as a stuffing, and cooks more inside the peppers or squash.

When serving this dish as a side, instead of using it as a stuffing, increase the cooking time to 45 minutes, adding the juice, scallions, apple, cinnamon and nutmeg in the last five minutes.

Sauteed mushrooms are a nice alternative to apples in this dish, especially when served as a side.

This can be used for peppers, buttercup squash, acorn squash or even a pumpkin… and it’s wonderful on its own.

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