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A Fresh New Take on Holiday Sides

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Fresh Blueberry and Cranberry Relish
Grape and Wild Rice Stuffing

(Family Features) Take holiday side dishes - and leftovers - from mundane to marvelous with the flavorful addition of fresh grapes and blueberries.

Traditional cranberry relish gets a big taste upgrade and nutrient boost with the addition of  "little blue dynamos" from Chile. The luscious, antioxidant-rich, fresh super berry transforms ordinary relish into something you'll want to enjoy all season long. Not only does it make a delicious holiday side dish, but you can add it to leftover turkey and ham sandwiches, or spoon some into pretty glass jars, tie a ribbon around the lids and give them as healthy, homemade holiday gifts.

Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the rest. Not just for holiday meals, this is a wonderful accompaniment to any tofu, poultry or fish dish, too.

For more holiday recipes that use Chilean fresh fruit, visit www.ChileanFruitOnline.com.

Fresh Blueberry and Cranberry Relish

Ingredients
  • 1 cup Chilean fresh blueberries
  • 1 cup fresh orange juice
  • 8 ounces fresh cranberries
  • 1 tablespoon orange zest
  • 3/4 cup sugar
  • 1 teaspoon vanilla

Preparation
    1. Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.

Calories: 76g     Total Fat:
Cholesterol:     Protein:
Carbohydrates:     Sodium:

Serves
Makes 12 1/4-cup servings

Grape and Wild Rice Stuffing

Ingredients
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 6 1/2 cups vegetable broth
  • 2 cups wild rice
  • 2 cups long grain rice
  • 3 cups fresh Chilean red and green grapes, cut in half
  • 1/2 cup chopped fresh parsley
  • 1 1/2 cups toasted pecans, roughly chopped

Preparation
    1. In large saucepan, melt butter. Sauté onions and garlic. Add broth and bring to a boil. Stir in wild rice. Reduce heat to a simmer, cover and cook 30 minutes.
    2. Stir in long grain rice; cover and simmer another 20 to 30 minutes until rice is tender and liquid is absorbed.
    3. Remove from heat, stir in grapes, parsley, pecans, and salt and pepper to taste.
    4. Serve stuffing warm as a side dish.

Calories: 285g     Total Fat: 15g
Cholesterol: 12mg     Protein: 9g
Carbohydrates:     Sodium: 451mg

Serves
Serves 12

SOURCE: Chilean Fresh Fruit Association



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