Cornbread and Wild Rice Stuffing with Pecans & Cranberries

fodmapeveryday.com
13Ingredients
190Calories
105Minutes

Ingredients

  • 1 cornbread muffins (recipe Monash University Certified Low FODMAP, batter, baked in an 8-inch or 9-inch, 20 cm to 23 cm square pan)
  • 5 cups water (divided)
  • 1 cup wild rice
  • 1 1/2 teaspoons chicken soup base (FODY)
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans (chopped)
  • 1/2 cup scallions (finely chopped, green parts only)
  • 1/4 cup flat leaf parsley (chopped)
  • 12 tablespoons unsalted butter (melted)
  • 1/4 cup garlic (infused olive oil, such as FODY Foods Garlic-Infused Olive Oil)
  • kosher salt
  • freshly ground pepper
  • 1 tablespoon dried sage (rubbed)
Read Directions

NutritionView more

190Calories
Sodium3%DV75mg
Fat23%DV15g
Protein6%DV3g
Carbs5%DV14g
Fiber8%DV2g

PER SERVING *

Calories190Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat8g40%
Trans Fat
Cholesterol30mg10%
Sodium75mg3%
Potassium120mg3%
Protein3g6%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User