What if I told you there is a way to incorporate a favorite morning cereal into your holiday recipes? Did I peak your interest? Well, there is because the great folks at Post have come up with not one, but two recipes using Grape Nuts (YUM!) in some creative ways to enjoy this holiday season!
Grape-Nuts and Wild Rice Stuffing
1 box (32 ounces) or 4 cups fat-free lower sodium chicken broth
2 cups water
2 cups wild rice
2 Tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup Grape-Nuts Cereal, divided
1/2 cup chopped dried cranberries
1/2 cup golden raisins
1/3 cup chopped parsley
1 Tablespoon chopped sage
1/4 cup sliced almonds
Bring chicken broth and water to a boil, stir in wild rice. Reduce heat and simmer, covered 40-45 minutes or until kernels puff open. Drain off and reserve any excess liquid.
Preheat oven to 400 degrees F.
Heat 2 tablespoons olive oil over medium heat in a large skillet. Add onion, celery, carrot, thyme, salt and pepper; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.
In a large bowl, combine rice, vegetables, 3/4 cup of the Grape-Nuts cereal, dried cranberries, raisins, parsley and sage. Add 1 cup of reserved liquid. Spoon stuffing into a 2 quart baking dish. Sprinkle with sliced almonds and remaining 1/4 cup Grape-Nuts Cereal. Cover with foil; bake at 400 degrees F for 20 minutes. Remove foil and bake for 5 minutes more to toast almonds.
Prep Time: 1 hour
Total Time: 1 hour 20 minutes
Grape-Nuts Greek Yogurt Pie with Sugared Cranberries
Grape-Nuts Cranberry Crust:
1 cup ground Grape-Nuts Cereal
1/4 cup cranberry juice concentrate, thawed
1/4 teaspoon nutmeg
Greek Yogurt Filling:
8 ounces block-style cream cheese, room temperature
1 6-ounce container plain non-fat Greek yogurt
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 cup fresh or thawed cranberries
1/3 cup sugar
Place cereal in food processor container and process until finely crushed. In a medium bowl, mix with juice concentrate and nutmeg until well blended. Press onto bottom and up side of 9-inch pie plate lightly coated with cooking spray. Bake at 350 degrees F for 5 minutes or until light golden brown. Cool completely on wire rack.
With an electric mixer, beat together cream cheese, yogurt, honey and vanilla for 5 minutes until well-combined and fluffy. Spoon into prepared pie crust and smooth top. Cover and refrigerate until set, at least 4 hours or preferably overnight.
When ready to serve, prepare sugared cranberries. Dip cranberries individually in water then roll in sugar. Dry on paper toweling.
Top each slice with sugared cranberries and fresh mint. Serves 8.
Prep Time: 40 minutes
Total Time: 5 hours
Both sound equally unique and delicious. We all have our favorite traditional recipes this time of year, but if you are like me, you like to add in a few new things every year too. Plus, I love being able to re-purpose ingredients I already have...like my morning cereal!