• Wild Rice and Cranberry Salad

    Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette

    Ingredients:

    1 cup wild rice

    3 cups water or vegetable broth

    1/2 cup dried cranberries

    1/2 cup chopped celery

    1/4 cup chopped red onion

    1/4 cup chopped parsley

    1/4 cup chopped pecans or walnuts (optional)

    1/4 cup crumbled feta cheese (optional)

    For the Dressing:

    3 tablespoons olive oil

    2 tablespoons orange juice

    1 tablespoon apple cider vinegar

    1 teaspoon honey or maple syrup

    1/2 teaspoon Dijon mustard

    Salt and pepper, to taste

    Directions:

    Rinse wild rice under cold water. In a saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and some grains have split. Drain any excess liquid and let cool.

    In a large bowl, combine the cooled rice with cranberries, celery, red onion, parsley, and nuts if using.

    In a small bowl, whisk together all dressing ingredients until well combined.

    Pour the dressing over the rice mixture and toss to coat evenly.

    Fold in feta cheese if using. Chill for 20–30 minutes before serving to allow flavors to meld.

    Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
    Kcal: 310 kcal | Servings: 4 servings

    #wildricesalad #cranberrysalad #harvestsalad #fallflavors #grainbasedsalad #vegetarianrecipes #healthylunchideas #plantbaseddish #wholegrainsalad #festiveflavors #mealpreprecipe #easyvegetarianmeals #citrusvinaigrette #wildricebowl #makeaheadsalad #fruitandgrain #nuttysalad #cleaneats #wildricecranberry #seasonalsalads

    Hearty, tangy, and colorful This Wild Rice and Cranberry Salad is the perfect balance of sweet, nutty, and savory!
    Wild Rice and Cranberry Salad Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette Ingredients: 1 cup wild rice 3 cups water or vegetable broth 1/2 cup dried cranberries 1/2 cup chopped celery 1/4 cup chopped red onion 1/4 cup chopped parsley 1/4 cup chopped pecans or walnuts (optional) 1/4 cup crumbled feta cheese (optional) For the Dressing: 3 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon apple cider vinegar 1 teaspoon honey or maple syrup 1/2 teaspoon Dijon mustard Salt and pepper, to taste Directions: Rinse wild rice under cold water. In a saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and some grains have split. Drain any excess liquid and let cool. In a large bowl, combine the cooled rice with cranberries, celery, red onion, parsley, and nuts if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour the dressing over the rice mixture and toss to coat evenly. Fold in feta cheese if using. Chill for 20–30 minutes before serving to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 310 kcal | Servings: 4 servings #wildricesalad #cranberrysalad #harvestsalad #fallflavors #grainbasedsalad #vegetarianrecipes #healthylunchideas #plantbaseddish #wholegrainsalad #festiveflavors #mealpreprecipe #easyvegetarianmeals #citrusvinaigrette #wildricebowl #makeaheadsalad #fruitandgrain #nuttysalad #cleaneats #wildricecranberry #seasonalsalads Hearty, tangy, and colorful This Wild Rice and Cranberry Salad is the perfect balance of sweet, nutty, and savory!
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  • Shrimp and Walnut Stuffing

    Savory Shrimp and Toasted Walnut Holiday Stuffing

    Ingredients:

    1 lb medium shrimp, peeled, deveined, and chopped

    1 cup walnuts, roughly chopped

    4 cups cubed day-old bread (sourdough or French bread works well)

    2 tablespoons olive oil

    1 small onion, diced

    2 stalks celery, diced

    2 cloves garlic, minced

    1/4 cup fresh parsley, chopped

    1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)

    1 teaspoon salt

    1/2 teaspoon ground black pepper

    1/4 teaspoon crushed red pepper flakes (optional)

    1 1/2 cups seafood or chicken broth

    2 tablespoons unsalted butter

    Directions:

    Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.

    Toast the walnuts in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant. Set aside.

    In a large skillet, heat olive oil over medium heat. Sauté onion and celery for 5–6 minutes until softened. Add garlic and cook 1 minute more.

    Add the chopped shrimp and cook for 2–3 minutes until just pink. Remove from heat.

    In a large bowl, combine the bread cubes, cooked shrimp mixture, toasted walnuts, parsley, thyme, salt, pepper, and red pepper flakes.

    Drizzle in the broth and melted butter, mixing gently until the bread is moist but not soggy.

    Transfer to the prepared baking dish and cover with foil. Bake for 25 minutes. Remove foil and bake for another 15 minutes until golden brown on top.

    Serve warm as a side dish or stuffing option.

    Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
    Kcal: 310 kcal per serving | Servings: 6 servings

    #stuffingrecipes #shrimpstuffing #holidaydishes #seafoodstuffing #thanksgivingsides #festiveflavors #shrimpandwalnuts #savorybakes #stuffingideas #holidaytable #gourmetstuffing #homemadeholidays #comfortfoods #shrimpbakes #easyholidayrecipes #coastalcuisine #seafoodtwist #shrimpseason #walnutrecipe #festiveside

    Give your holiday table a gourmet twist with this Shrimp and Walnut Stuffing! Toasty, savory, and full of rich coastal flavor.
    Shrimp and Walnut Stuffing Savory Shrimp and Toasted Walnut Holiday Stuffing Ingredients: 1 lb medium shrimp, peeled, deveined, and chopped 1 cup walnuts, roughly chopped 4 cups cubed day-old bread (sourdough or French bread works well) 2 tablespoons olive oil 1 small onion, diced 2 stalks celery, diced 2 cloves garlic, minced 1/4 cup fresh parsley, chopped 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme) 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon crushed red pepper flakes (optional) 1 1/2 cups seafood or chicken broth 2 tablespoons unsalted butter Directions: Preheat oven to 350°F (175°C). Grease a 9x13 baking dish. Toast the walnuts in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant. Set aside. In a large skillet, heat olive oil over medium heat. Sauté onion and celery for 5–6 minutes until softened. Add garlic and cook 1 minute more. Add the chopped shrimp and cook for 2–3 minutes until just pink. Remove from heat. In a large bowl, combine the bread cubes, cooked shrimp mixture, toasted walnuts, parsley, thyme, salt, pepper, and red pepper flakes. Drizzle in the broth and melted butter, mixing gently until the bread is moist but not soggy. Transfer to the prepared baking dish and cover with foil. Bake for 25 minutes. Remove foil and bake for another 15 minutes until golden brown on top. Serve warm as a side dish or stuffing option. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: 310 kcal per serving | Servings: 6 servings #stuffingrecipes #shrimpstuffing #holidaydishes #seafoodstuffing #thanksgivingsides #festiveflavors #shrimpandwalnuts #savorybakes #stuffingideas #holidaytable #gourmetstuffing #homemadeholidays #comfortfoods #shrimpbakes #easyholidayrecipes #coastalcuisine #seafoodtwist #shrimpseason #walnutrecipe #festiveside 🦐✨ Give your holiday table a gourmet twist with this Shrimp and Walnut Stuffing! Toasty, savory, and full of rich coastal flavor. 🍞🌿
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