5 from 24 votes
Wild Rice Stuffing
Wild Rice Stuffing mixes cooked wild rice blend with roasted butternut squash, sautéed onions, celery, mushrooms, and fresh herbs. Dried cranberries and chopped pecans add sweetness and crunch. The ingredients combine for a hearty side with varied textures and savory autumnal flavors, suitable for stuffing or serving alongside main dishes.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
8
Calories:
277 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 277
% 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.