Vegetarian Stuffing with Wild Rice, Mushrooms and Walnuts

Name: Vegetarian Stuffing with Wild Rice, Mushrooms and Walnuts
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 1 cup wild rice blend; cooking liquid for rice (water or vegetable broth); 2 tbsp olive oil; 2 shallots, chopped; 3 garlic cloves, minced; 2 celery stalks, chopped; 1 tsp salt; 1/2 tsp ground pepper; 1/2 tsp dried oregano; 1 tsp dried thyme; 2 tbsp butter; 3 cups chopped mushrooms (white, brown or mixed); 1/4 cup rose or white wine; 2 tbsp minced fresh sage; 1/2 cup chopped walnuts

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4
Calories
243 kcal
Course
Side Dish
Cuisine
Vegetarian

Vegetarian Stuffing with Wild Rice, Mushrooms and Walnuts

Iris Warren

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This vegetarian stuffing is made with wild rice, mushrooms, and walnuts and makes a delicious dish for the holiday season.

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Ingredients

Servings

1 cup wild rice blend
cooking liquid for rice (water or vegetable broth)
2 tbsp olive oil
2 shallots, chopped
3 garlic cloves, minced
2 celery stalks, chopped
1 tsp salt
1/2 tsp ground pepper
1/2 tsp dried oregano
1 tsp dried thyme
2 tbsp butter
3 cups chopped mushrooms (white, brown or mixed)
1/4 cup rose or white wine optional
2 tbsp minced fresh sage
1/2 cup chopped walnuts

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Instructions

Cook wild rice according to package directions. Once done, set rice aside with the lid on for 10-15 minutes before using a fork to fluff.
In a large saucepan over medium heat, add 2 tbsp olive oil. Add in shallots, minced garlic and chopped celery, cook for 5-7 minutes until softened.
Stir in spices: salt, pepper, dried thyme and dried oregano. Cook for about a minute until fragrant.
Add in 2 tbsp butter and mushrooms. Cook, stirring often until mushrooms are cooked through.
Deglaze the pan with ¼ cup wine, cook until almost evaporated.
Stir in cooked rice, minced sage and walnuts. Cook for about 2 minutes to allow flavours to meld together. Taste and adjust seasonings with more salt and pepper if desired. Serve warm.

Notes

Substitute vegetable broth for the wine if you prefer.
Want to make this ahead of time? Store it in an airtight container for up to 3 days in the fridge. Then bring to room temperature by placing on the counter for a few hours. Transfer to a buttered casserole dish and heat thoroughly in a 325F oven for about 25-30 minutes.
This makes about 4-5 cups of stuffing which would go well with a 8-10lb turkey. Double this recipe to make stuffing that pairs with a 12-14lb turkey.

Nutrition Information

Show Details

Calories 243kcal (12%) Carbohydrates 37.5g (13%) Protein 10.5g (21%) Fat 23.1g (36%) Saturated Fat 5.7g (29%) Polyunsaturated Fat 8.3g Monounsaturated Fat 8.1g Cholesterol 15.3mg (5%) Sodium 614.7mg (26%) Fiber 5.3g (21%) Sugar 3.3g (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 243 kcal

% Daily Value*

Calories	243kcal	12%
Carbohydrates	37.5g	13%
Protein	10.5g	21%
Fat	23.1g	36%
Saturated Fat	5.7g	29%
Polyunsaturated Fat	8.3g	49%
Monounsaturated Fat	8.1g	41%
Cholesterol	15.3mg	5%
Sodium	614.7mg	26%
Fiber	5.3g	21%
Sugar	3.3g	7%