From today's free South Beach Daily Dish email:


Wild Rice, Dried Cranberry, and Walnut Stuffing

If your family loves stuffing (whose doesn't?) try this inspired creation, made with tangy cranberries and a nutty crunch. It's so delicious, your guests won't guess it's good for them!

Serves 8

Description
Although we call it stuffing, this colorful dish is almost too pretty to hide inside the bird. Be sure to use cranberries without added sugar, available at natural food stores. Tip: Leeks can be gritty. The easiest way to clean them is to trim off the root end, then thinly slice. Put slices in a colander and run cold water over them, separating layers with your fingers to wash away any hidden dirt.

Ingredients
4 cups reduced-sodium
chicken broth
2 cups wild rice, rinsed
1 Tbsp olive oil
2 medium leeks, trimmed, thinly
sliced and cleaned
2 large celery stalks, thinly sliced
1 cup chopped walnuts
1 cup (4 oz) dried cranberries
(unsweetened)
5 tsp chopped fresh sage
Salt and black pepper

Instructions
1. Place broth in medium heavy saucepan; bring to a boil over high heat. Stir in rice; cover and reduce heat to low. Cook 45 minutes or until the rice is tender and liquid has absorbed.
2. Meanwhile, warm oil in large heavy skillet over medium heat.
Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to large bowl.
3. Stir rice into bowl with vegetables. Add walnuts, cranberries, sage, salt, and pepper.
4. Use mixture to stuff turkey. Alternatively, coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/4 cup broth. Bake in preheated 350°F oven for about 20 minutes.


Make-ahead tip: Stuffing can be made 1 day ahead, through step 3. Cover and refrigerate. Let come to room temperature before continuing with recipe.


Nutritional Information:
336 calories
13 g total fat (1 g sat)
86 mg cholesterol
48 g carbohydrate
11 g protein
5 g fiber
13 mg sodium


http://www.southbeachdiet.com/publi...asp?meal=dinner