Eat Like A Personal Trainer: David Kirsch’s Favorite Healthy Recipes For Thanksgiving
Holiday Rice Stuffing
1 cup brown rice
1/2 cup wild rice
6 cups low sodium chicken stock, for cooking 1 Tbsp. olive oil.
1 shallot, chopped
1/2 cup dried sour cherries
1/2 cup walnuts, chopped
2 sprigs thyme, leaves chopped
1 egg white, lightly beaten
Put rice and stock in a large pan and bring up to a boil. Reduce heat and simmer for 45-50 minutes, until rice is tender. Drain well and leave to cool. Put the olive oil in a skillet with 1 tbsp water and sauté shallot 7-8 minutes until soft, then add to the rice along with the cherries, nuts, thyme leaves and egg white. Season with black pepper and mix well.
Next: Oven-Roasted Sweet Potato Chips