Wild Riceand-Sage Stuffing with Crunchy Croutons

• 1/2 cup coarsely chopped walnuts
• 8 slices whole-grain gluten-free bread, cut into 1/2-inch cubes
• 4 1/2 Tbs. olive oil, divided
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 large white onion, diced (2 cups)
• 1 clove garlic, minced (1 tsp.)
• 4 cups low-sodium vegetable broth
• 2 cups wild rice
• 1 tsp. finely chopped fresh tarragon

1. Preheat oven to 375F.
2. Coat 8-inch-square baking dish with cooking spray.
3. Toast walnuts in dry skillet over medium heat 5 minutes, or until fragrant, shaking skillet often.
4. Set aside.
5. Toss bread cubes with 21/2 Tbs.
6. oil, salt, and pepper in bowl.
7. Transfer to baking sheet, and bake 12 to 14 minutes, or until golden brown.
8. Set aside, and keep oven on.
9. Heat remaining 2 Tbs.
10. oil in large saucepan over medium heat.
11. Add onion, and cook 12 minutes, or until soft and translucent.
12. Add garlic, and saute 2 minutes.
13. Add broth, and bring to a boil.
14. Stir in wild rice, and return to a boil.
15. Cover, reduce heat to medium-low, and simmer 40 minutes.
16. Stir in toasted walnuts, and simmer, covered, 10 minutes more.
17. Remove from heat, and season with salt and pepper, if desired.
18. Spread in prepared baking dish, and bake 10 to 20 minutes, or until beginning to brown and crisp on top.
19. Serve sprinkled with croutons and tarragon.

walnuts, bread, olive oil, salt, freshly ground black pepper, white onion, clove garlic, lowsodium, wild rice, tarragon

Taken from www.vegetariantimes.com/recipe/wild-rice-and-sage-stuffing-with-crunchy-croutons/ (may not work)