Wild Rice Stuffing
User Reviews
5
Wild Rice Stuffing
Description
The Wild Rice Stuffing recipe starts with cooking a wild rice blend in vegetable broth to infuse flavor and tenderize the grains. Meanwhile, onions, celery, garlic, and mushrooms are sautéed together with fresh or dried sage and thyme, imparting a fragrant herbal aroma and enhancing the earthiness of the mushrooms. Once the rice is cooked and rested, it's combined with this sautéed mixture alongside diced apple, dried cranberries, and chopped pecans, which add contrasting sweet and crunchy notes. The result is a stuffing with a pleasing variety of textures—from the tender rice to the crisp apples and nuts—making it a satisfying vegetarian alternative to traditional bread stuffings. It reheats well and can be prepared ahead of time for convenience, making it suitable for holiday gatherings or any meal requiring a flavorful side.
Adjust seasoning with salt as needed before serving to balance the flavors. Leftovers keep for up to five days refrigerated.
Ingredients
- 1 cup wild rice blend
- 1 ¾ cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 large yellow onion , chopped
- 3 celery chopped, ribs
- 2 garlic minced, cloves
- 8 ounces mushrooms , sliced
- 2 tablespoons sage or 1 tsp ground, fresh, chopped
- 1 tablespoon thyme or 1 tsp dried, fresh chopped
- 1 teaspoon salt , plus more to taste
- 1 large apple , cored and diced
- ⅓ cup dried cranberries
- ⅓ cup pecans chopped
Instructions
- Pour the dry rice into a fine mesh strainer and rinse under running water. Transfer the rinsed rice to a medium saucepan, cover it with the vegetable broth, and add a 1/4 teaspoon of salt. Bring the mixture to a boil, then lower the heat to a simmer and cover for 40 minutes. When the timer goes off, remove the pan from the heat but keep the lid on for an additional 10 minutes. (See notes for Instant Pot cooking directions.)
- While the rice is cooking, heat the olive oil in a large deep skillet over medium heat and saute the onion and celery until tender, about 5 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.
- Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans. Adjust any seasoning to taste, and serve warm.
- Leftovers can be stored in the fridge in a sealed container for up to 5 days.
Notes
- Use a fine mesh strainer to rinse the wild rice before cooking to remove excess starch and impurities.
- Cooking wild rice in an Instant Pot is an option: combine 1 cup rinsed rice with 1 cup broth, cook at high pressure for 22 minutes with a 10-minute natural release, then fluff.
- This recipe yields about 3/4 cup per serving; nutrition info is estimated and may vary based on ingredient brands.
- Leftover stuffing stores well in the refrigerator sealed for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Sodium | 761mg | 32% |
| Potassium | 369mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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