Friday, November 21, 2008

Potluck #51: Holidays and Cooking and Recipes- Oh My!

For this assignment I found a recipe on the Whole Foods website for Wild Rice and Cranberry Stuffing with Walnuts. It feeds 14-16 people so I used the Recipe Ingredient Conversion Calculator
to convert the recipe to feed 7-8 people.
Here is the converted recipe. The original amounts are in parenthesis.

Wild Rice and Cranberry Stuffing with Walnuts

1 tablespoon olive oil (2 tablespoons)
1 tablespoon yellow onions, finely chopped (2 )
0.5 clove garlic, finely chopped (1 )
3 1/2 cups vegetable broth (7 cup)
1 teaspoon salt (2 teaspoons)
1 cup uncooked wild rice (2 cup)
1 cup uncooked basmati rice (2 cup)
1 cup dried cranberries (2 cup)
1/4 cup chopped parsley (1/2 cup)
1 tablespoon chopped thyme (2 tablespoons)
3/4 cup walnuts, toasted and chopped (1 1/2 cup)

Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes. Stir in basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste. Preheat oven to 375°F. Grease a 9- x 13-inch baking dish. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.

Nutritional information:

Per serving (about 7oz/212g-wt.): 330 calories (90 from fat), 10g total fat, 0.5g saturated fat, 0mg cholesterol, 380mg sodium, 58g total carbohydrate (4g dietary fiber, 12g sugar), 8g protein

Even though I hardly ever cook, I do enjoy looking at recipes online and I also love to look through cookbooks, which is easy to do when you work in the cataloging department at HCPL.

Here is a link to recipe for a Spice Cranberry Bundt Cake that I found on the Bon Appetit website:

This looks really yummy and I have a beautiful bundt cake pan that I bought at Williams Sonoma a few years ago. It has never been used.

Since both of these recipes have cranberries I decided to include some facts about them that I found on

Cranberries are low in calories, have zero fat and are a good source of Vitamin C.
Here are some of the health benefits of eating cranberries:
prevent bacteria in the bladder, kidneys and prostate
supports optimum urinary tract health
may prevent kidney stone
deodorize urine
have both antiviral and antibacterial properties
Here are some fun facts about cranberries:
More than 85% of the weight of cranberries is water!
Native Americans used a brewed cranberry mixture to draw poison from arrow wounds
Native Americans used cranberries as a natural meat preservative.

1 comment:

Native Pride said...

The wild rice recipe sounds good. I'm going to try it. I have about 10 Lbs of wild rice from the rez and been looking for more ways to use the rice.