I made a wild rice stuffing this year. It seems as though the only things at this Thanksgiving feast that are not full of sugar are this dish (dried cranberries and raisins aside) and the turkey. Both also happen to be beautiful to look at.
2 cups of wild rice
8 cups of water
2 Tablespoons olive oil
2 onion, finely diced
1 shallot, finely diced
3 stalks of celery, finely diced
1 cup pecans
1 cup dried cranberries
1/2 cup raisins.
2 tsp salt & fresh pepper
Soak wild rice in warm water for 2 hours.
Roast pecans in 400ยบ oven for 8 minutes. Chop pecans into fine pieces. Chop raisins finely.
Saute onions in olive oil. Drain rice. Add to onions and saute for 2 minutes. Add water. Cook for 40 minutes. Drain rice in a colander if there is extra water. Saute shallots for 2 minutes. Add celery and cook 4 more minutes. Add shallots and celery to rice. Add chopped pecans, cranberries and raisins. Season with salt and pepper to taste.