Wild Rice Stuffing With Dried Cherries And Toasted Pecans

• 1/4 cup butter, divided
• 2 cups thinly sliced leek (about 1 large)
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt, divided
• 3 cups water
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup uncooked wild rice
• 2 cups uncooked long-grain brown rice
• 1/2 cup finely chopped peeled turnip
• 1/3 cup finely chopped celery
• 1/3 cup finely chopped carrot
• 2/3 cup chopped pecans, toasted
• 1/2 cup chopped dried sweet cherries
• 2 green onions, thinly sliced

1. Heat 2 tablespoons butter in a large saucepan over medium heat; swirl to coat. Add leek, thyme, and 1/2 teaspoon salt; saute 8 minutes, stirring occasionally. Add 3 cups water, chicken broth, and wild rice; cover. Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes. Stir in brown rice; cover and simmer 30 minutes. Remove from heat.
2. Preheat oven to 400u0b0.
3. Heat remaining 2 tablespoons butter over high heat in a large skillet; swirl to coat. Add turnip, celery, carrot, and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.
4. Combine rice mixture, turnip mixture, pecans, cherries, and onions in a large bowl. Spoon stuffing into a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400u0b0 for 20 minutes or until liquid is absorbed. Let stand 5 minutes before serving.

butter, thyme, kosher salt, water, chicken broth, wild rice, longgrain brown rice, celery, carrot, pecans, sweet cherries, green onions

Taken from www.myrecipes.com/recipe/wild-rice-stuffing-dried-cherries (may not work)