Wild Rice Dressing with Figs | Side Dishes for Diabetics

Name: Wild Rice Dressing with Figs | Side Dishes for Diabetics
Cook time: 1 h
Ingredients: 1 cup uncooked long grain wild rice; 1 cup Orchard Choice or Sun-Maid California Figs (, stemmed and chopped ); 3 tablespoons extra-virgin olive oil (, divided); 2 cups chopped onion; 1 cup chopped celery ((2 medium stalks) ); 2 large red bell peppers (, stemmed, seeded and cut into 1-inch cubes (3 cups)); 2 cups chopped walnuts; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper ((or more to taste))

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Cook Time: 60 minutes

Servings: 16

Author : anneliesz

Wild Rice Dressing with Figs | Side Dishes for Diabetics

Ingredients

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1 cup uncooked long grain wild rice1 cup Orchard Choice or Sun-Maid California Figs (, stemmed and chopped)3 tablespoons extra-virgin olive oil (, divided)2 cups chopped onion1 cup chopped celery ((2 medium stalks) )2 large red bell peppers (, stemmed, seeded and cut into 1-inch cubes (3 cups))2 cups chopped walnuts1 1/2 teaspoons salt1/2 teaspoon black pepper ((or more to taste))

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Instructions

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Step 1

Cook rice according to package directions. Remove from heat. Stir in the figs, making sure they are submerged. Cover and let stand for 5 minutes.

Step 2

Meanwhile, heat a Dutch oven or stock pot over medium-high heat. Add 1 tablespoon of the oil, onions and celery; cook 5-6 minutes or until onions are beginning to richly brown, stirring occasionally. Add bell peppers to the onion mixture; cook 5 minutes or until peppers are tender crisp, stirring frequently. Remove pot from heat.

Step 3

Stir in the rice mixture, walnuts, salt, black pepper, and the remaining 2 tablespoons oil.