Crockpot Wild Rice Stuffing with Cranberries

Name: Crockpot Wild Rice Stuffing with Cranberries
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 12 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 small yellow onion; 2 ribs celery; 16 ounces cremini baby bella mushrooms; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 ½ cups uncooked brown and wild rice blend; 5 ½ cups low sodium chicken broth; ⅔ cup reduced sugar dried cranberries; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; ½ cup slivered almonds

User Reviews

0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings
12 servings
Calories
218 kcal
Course
Side Dish
Cuisine
American

Crockpot Wild Rice Stuffing with Cranberries

Iris Warren

Report

Savory Wild Rice Stuffing with Cranberries and Mushrooms. A gluten free and vegan stuffing, made easy in the slow cooker!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons extra virgin olive oil
1 small yellow onion diced
2 ribs celery finely sliced
16 ounces cremini baby bella mushrooms, sliced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 ½ cups uncooked brown and wild rice blend rinsed and drained
5 ½ cups low sodium chicken broth or vegetable broth
⅔ cup reduced sugar dried cranberries
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
½ cup slivered almonds toasted

Add to Shopping List

Instructions

In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.
Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.

Notes

TO MAKE AHEAD: The celery, mushrooms, and onions can be sautéed up to 2 days in advance and stored in the refrigerator. Add all the ingredients to the crock pot just before cooking.
TO STORE: Refrigerate stuffing in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm stuffing in a baking dish in the oven at 350 degrees F.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of about twelve), about 1 cup Calories 218kcal (11%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 1g (5%) Fiber 7g (28%) Sugar 3g (6%)