Crockpot Wild Rice Stuffing with Cranberries
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Crockpot Wild Rice Stuffing with Cranberries
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Savory Wild Rice Stuffing with Cranberries and Mushrooms. A gluten free and vegan stuffing, made easy in the slow cooker!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced, small
- 2 ribs celery finely sliced
- 16 ounces cremini mushroom sliced, baby bella variety
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 ½ cups brown rice rinsed and drained, uncooked, blend
- 2 ½ cups wild rice rinsed and drained, uncooked, blend
- 5 ½ cups chicken broth or vegetable broth, low sodium
- ⅔ cup dried cranberries reduced sugar
- 1 tablespoon sage chopped, fresh
- 1 tablespoon thyme chopped fresh
- ½ cup almonds toasted, slivered
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
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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%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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