This hearty dish is a grounding combo of sweet, salty, sour, and astringent, making it a powerful way both to strengthen and nourish your tissue layers. Apples and grains add natural sweetness, the broth brings a saltiness, and the cranberries are slightly sour and astringent. Also, the ghee (clarified butter) used to sauté the vegetables and grease the baking dish is considered Ayurveda’s most digestible cooking oil, since it’s been stripped of heavy milk solids.
- 6 cups sprouted-wheat bread cubes (about 6–7 slices)
- 1 quart vegetable broth
- 1 cup wild rice
- ¼ cup plus 2 tsp ghee, separated
- 2 cups diced celery (about 4 stalks)
- 2 cups diced fennel (1–2 bulbs)
- 2 cups diced apples (1–2 apples)
- 2 tbsp finely chopped fresh sage
- 1 tsp finely chopped fresh thyme
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup unsweetened applesauce
- ½ cup diced, fresh cranberries
- On a baking sheet, spread bread cubes and leave on counter overnight to dry, or heat oven to 350° and place baking sheet on top rack, baking until bread dries, about 15 minutes.
- In a large saucepan, boil broth. Add rice, and cover; reduce heat to low, and simmer until grains soften and begin to split, 75 minutes. Remove from heat and keep covered.
- Heat oven to 400°.
- In a large frying pan over medium heat, melt ¼ cup ghee. Add celery and fennel, and sauté until vegetables are translucent, 5 minutes. Add apples and sauté, stirring, 5 minutes. Add sage, thyme, salt, and black pepper; cook until herbs begin to brown, 2–3 minutes.
- Grease a glass 9- by 13-inch baking dish with remaining 2 tsp ghee. In a bowl, combine bread cubes, rice, fennel-and-apple mixture, applesauce, and cranberries; pour stuffing into greased baking dish and cover with aluminum foil. Bake until heated through, 20 minutes. Remove foil and bake until top browns, 10–15 minutes.