Perk up an old holiday favorite with the brightness of fruit and two kinds of healthy rice. This recipe is packed with flavor and will please your guests who need to avoid gluten due to allergies or sensitivities.

Ingredients
- Olive oil spray
- 1 medium yellow onion, finely diced
- 1 pear (such as Bartlett), cored and finely diced
- 1 apple (such as Honey Crisp), cored and finely diced
- 1 tbsp. Dijon mustard
- 1 tbsp. maple syrup
- 1 tbsp. fresh lemon juice
- 2 cups wild rice
- 1 cup brown basmati rice
- 1 quart low-sodium chicken or vegetable broth
- 2 cups water, plus 1 cup if needed
- 2/3 cup dried cranberries
- 1/2 tsp. ground black pepper
- 2 tbsp. minced fresh parsley
- 2 tbsp. minced fresh thyme

Directions
1. Heat a large pot over high heat for one minute. Spray with olive oil spray; heat for 30 seconds. Add onion and sauté for one to two minutes, stirring frequently, then add apple and pear and sauté for two to three more minutes.

2. Quickly whisk together mustard, maple syrup and lemon juice and pour over onion and fruit. Then add wild rice and basmati rice. Sauté for two minutes, then pour in broth and water. Bring to a boil.

3. Add cranberries and black pepper. Let boil for 10 minutes. If liquid level seems too low, add 1 cup of water.

4. Reduce heat to low, cover and cook for 25 minutes, checking occasionally. Add parsley and thyme five minutes before stuffing is done. Serve immediately. 

Per Serving
Serves 16. Serving size is 1/2 cup. Each serving provides: 154 calories, 1 g total fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 50 mg sodium, 33 g carbohydrates, 3 g fiber, 7 g sugars, 5 g protein.