PREP TIME: 30 MINUTES / COOK TIME: 90 MINUTES / TOTAL TIME: 2 HOURS / YIELDS: 6 SERVINGS.

INGREDIENTS (organic/biodynamic)

1 pound scrubbed sweet potatoes, cut into 1/2-inch cubes
1-pound apples, honey crispy, cut into 1/2-inch cubes or pieces
1 cup Wild rice blend
1 large white or yellow onion, chopped
3 large or 4 small stalks of celery, chopped
1 shallot, chopped
Juice of approximately half a lime
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
3/4 cup of water
1 tablespoon apple cider vinegar, to taste
1/2 cup pomegranate arils
1/2 teaspoon Celtic Sea Salt®, plus extra to season the roasted potatoes/apple
Ground black pepper to taste

INSTRUCTIONS

1. Preheat the oven to 400°F and line two baking sheets with parchment. Transfer the apples and sweet potatoes to the baking sheets. Season with salt and freshly ground pepper. Roast for 40 minutes, or until the vegetables are browning and tender. Remove the vegetables from the heat.
2. While the vegetables roast (or beforehand if it’s easier), cook the rice according to package instructions (for each cup of Wild rice we use 3 cups of water). Once the water is boiling, cover, and turn heat to low for 1h or until the water has been absorbed.
3. In a deep skillet over medium heat, add the onion, celery, and shallot. Add the lime juice. Cook, stirring often, for 5-8 minutes, or until the onion is soft and clear. Stir in the rosemary and thyme.  Add ¾ to ½ c. water and mix together for 10 seconds. Fold in the sweet potatoes and apple mixture, followed by the cooked rice. Add the 1/2 teaspoon Celtic Sea salt. Heat everything through, stirring as you go.
4. Add the apple cider vinegar and a big pinch of freshly ground black pepper. Taste and adjust the seasonings as needed. Transfer the stuffing to a serving dish and top it with the pomegranate arils. Enjoy!