Wild Rice Stuffing
User Reviews
5
Wild Rice Stuffing
Description
The Wild Rice Stuffing starts by cooking a wild rice blend until tender yet slightly firm. Meanwhile, butternut squash is peeled, seeded, chopped, and roasted until caramelized and soft. Olive oil is used in divided amounts for roasting and sautéing, adding richness and helping vegetables brown.
Onions, celery, mushrooms, and garlic are sautéed until softened and aromatic. Fresh thyme and sage bring herbal notes that complement the savory vegetables and hearty rice. Dried cranberries contribute a subtle sweetness while pecans lend texture. The cooked rice is combined with the roasted squash and sautéed vegetables, then moistened with vegetable broth and seasoned with salt and pepper to taste.
This stuffing has layers of flavor and texture, balancing chewy rice, tender roasted squash, crisp vegetables, sweet fruit, and crunchy nuts. It pairs especially well with poultry or vegetarian meals and can be served warm as a side or used to stuff appropriate dishes.
Ingredients
- 1 1/2 cups wild rice blend
- 1 butternut squash peeled, seeds removed, and chopped, medium
- 3 tablespoons olive oil divided
- 1 1/2 cups, plus 2 tablespoons vegetable broth divided
- 1 yellow onion chopped, or red onion
- 2 celery chopped, ribs
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 2 teaspoons thyme chopped fresh
- 2 teaspoons sage chopped, fresh
- 1/2 cup dried cranberries
- 1/2 cup pecans roughly chopped
- kosher salt to taste
- black pepper to taste
Instructions
- First, cook the rice. You can cook it on the stove or in an Instant Pot. To cook on the stove: Add 1 1/2 cups wild rice blend, 2 1/4 cups vegetable broth (or water), and a pinch of salt to a medium saucepan then bring to a boil. Place a lid on top of the pan and turn the heat down to low. Simmer for 40-45 minutes or until rice is al dente. Remove the pan from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff the rice with a fork.To cook in the Instant Pot: Add 1 1/2 cups wild rice blend, 1 1/2 cups vegetable broth, 1 teaspoon olive oil, and a pinch of salt to the Instant Pot. Place the lid on the Instant Pot and turn until it locks, making sure to seal the vent. Set to manual high pressure and cook for 15 minutes. When the Instant Pot beeps, natural pressure release for 10 minutes and then carefully vent the remaining steam. Open the lid and fluff the rice with a fork.
- Meanwhile, roast the butternut squash. Preheat the oven to 400 degrees F. Place the butternut squash a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes, or until tender, turning once.
- In a large skillet, heat the remaining olive oil over medium high heat. Add the onion and celery and sauté for 3 to 5 minutes, or until tender. Add the mushrooms, garlic, herbs and the remaining 2 tablespoons broth and cook until vegetables are softened.
- When the rice is done cooking, pour the rice in a large bowl. Add the roasted butternut squash, mushroom mixture, dried cranberries, and pecans. Season with salt and pepper, to taste. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 277kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 186mg | 8% |
| Potassium | 598mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 10085IU | 202% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 63mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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