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Recipe: Apple-Sage Wild Rice Stuffing


The months of July to November are apple-harvesting season in Georgia; and this is a great time to incorporate the fruit into your dishes!

Apples are a good way to regulate your blood sugar. They are packed with micronutrients called polyphenols. These nutrients control the glucose-insulin balance in your body. Also, apples are particularly good at lowering the risk of developing asthma, heart disease, and lung cancer.

The easiest thing to pick up is a bag of apples (or pick your own!). You could even attend the Georgia Apple Festival that starts this Saturday. In the meantime, be sure to give this healthy meal a try!

Apple-Sage Wild Rice Stuffing


4 ounces chopped pecans

4 teaspoons canola oil (divided)

1 1/2 cups diced celery

1 1/2 cups diced onions

1 medium red apple, such as Jonathan or Gala (halved, cored, and diced, about 1 1/2 cup total)

2 cups hot cooked brown rice

1 cup hot cooked wild rice

1/2 cup dried cranberries

1 medium jalapeno pepper (seeded (if desired) and finely chopped OR 1/4 tsp dried pepper flakes)

1 1/2 tablespoons chopped fresh sage (or 1 1/2 tsp dried rubbed sage)

3/4 teaspoon salt


  1. Heat a large skillet over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside on separate plate.
  2. Heat 1 teaspoon of the oil over medium heat. Cook the celery and onion 8 minutes or until beginning to lightly brown on edge, stirring occasionally.
  3. Add the apples and cook 4 minutes or until tender crisp.
  4. Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.


Chef’s Notes: Use any of your favorite nuts in place of pecans. Or, leave them out if someone is allergic.

Materials: Large skillet, Measuring cups, Measuring spoons, Mixing spoon, Sharp knife.