Healthy Thanksgiving Stuffing

WILD RICE & BULGUR STUFFING

Ingredients
1 1/2 teaspoons canola oil
3 stalks celery, chopped
2 onions, chopped
2 cloves garlic, finely chopped
1 cup wild rice
3 cups reduced-sodium chicken broth
1/2 teaspoon salt
1 cup bulgur, (see Note)
2 cups water
1/2 cup pecans
1 cup golden raisins
1/2 cup chopped fresh parsley
Freshly ground pepper to taste

Instructions
*Heat oil in a heavy saucepan over medium heat.
*Add celery, onions and garlic; sauté for about 5 minutes, or until softened.
*Stir in wild rice. Add broth and salt and bring to a boil.
*Reduce heat to low, cover and simmer for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed.
*Meanwhile, place bulgur and water in a bowl. Let soak for 30 minutes.
*Preheat oven to 350°F.
*Spread pecans on a baking sheet and bake for about 10 minutes, or until fragrant. *Let cool and chop coarsely.
*Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.
*Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice. *Season with salt and pepper. Let cool completely before stuffing.