Wild Rice Stuffing Recipe
User Reviews
5
Wild Rice Stuffing Recipe
Description
Wild Rice Stuffing Recipe features a mix of wild rice cooked tender in broth, mingled with sautéed onions, celery, and diced baby bella mushrooms. Fresh sage, rosemary, and thyme contribute an earthy herbaceous note. Garlic enhances the savory depth, while toasted pecans, dried cranberries, and roasted pumpkin seeds provide contrast in texture and a mildly sweet finish. Cooking the rice in broth infuses flavor into the grains, and gently sautéed vegetables retain some bite to avoid mushiness. The pecans are sprinkled on top towards the end to keep them crunchy.
The flavor profile balances the natural nuttiness of wild rice with aromatic herbs and a subtle sweetness from cranberries. Butter lends richness without overpowering the other ingredients. Cooking the wild rice until tender in broth ensures a moist stuffing with distinct grains, complemented by the sautéed vegetable mix. This combination results in a stuffing that is hearty and textured rather than mushy.
This stuffing can accompany poultry or be used as a side dish for many autumn or holiday meals. The inclusion of pumpkin seeds and cranberries gives it a seasonal dimension, making it suitable for Thanksgiving or festive dinners. It pairs well with roasted meats and vegetables or can be served as a vegetarian option.
For best results, follow the rice package instructions when cooking for optimal tenderness. Leftovers keep for several days refrigerated in an airtight container. Pecans are optional depending on dietary preferences. Sauté vegetables in a Dutch oven to minimize clean up or transfer to a baking dish for oven finishing if desired. This recipe allows some flexibility in nuts and seasoning to suit taste.
Ingredients
- 1 ½ cups wild rice blend
- 2 ¼ cups broth chicken or vegetable, regular sodium
- 3 tablespoons butter or oil, divided
- ½ sweet onion diced
- 3 celery diced, stalks
- 8 ounces baby bella mushroom finely diced
- 4 cloves garlic finely minced
- 1 tablespoon sage fresh, finely chopped
- 1 teaspoon rosemary thyme, fresh, finely chopped, each of
- 1 ½ teaspoons salt to taste
- ½ teaspoon black pepper
- ¾ cup pecans raw, coarsely chopped
- ½ cup dried cranberries
- ¼ cup pumpkin seeds or pepitas, roasted and salted
- 1 tablespoon orange juice or lemon juice, freshly squeezed
Instructions
- Preheat the oven to 375 degrees.
- Cook Wild Rice Blend: Add rice and broth to a medium-sized saucepan over high heat and bring to a boil. Once boiling, reduce heat to low, cover the pot with a lid and simmer for 40-45 minutes or until the rice is tender. If needed, drain rice in a colander to remove excess liquid.
- Sauté Vegetables: While the rice is cooking, add 2 tablespoons of butter or oil to a large pot or Dutch oven along with the diced onion and celery. Sauté over medium heat for 2-3 minutes or until the onion becomes translucent. Add the mushrooms and continue cooking for an additional 7-8 minutes. During the last minute of cooking, add the minced garlic and cook until fragrant.
- Mix in Seasonings: Turn off the heat and mix in the cooked wild rice, chopped fresh herbs, salt, and pepper. Once thoroughly combined, sprinkle the pecans on top. Do not stir them in as they will get more toasted if they remain on the top.Optional: Transfer the wild rice stuffing to a 8x10-inch baking dish if you’d like a prettier serving dish.
- Cook in Oven: Bake stuffing in the preheated oven for 18-20 minutes, or until the pecans are lightly toasted.
- Stir in Cranberries: Remove the stuffing from the oven and stir in the cranberries, pumpkin seeds, and lemon juice. Serve with additional chopped fresh herbs and enjoy!
Notes
- Follow the wild rice package directions closely for texture.
- Refrigerate leftovers in an airtight container for up to 4 to 5 days.
- Pecans may be omitted if desired without greatly affecting the stuffing.
- Sauté the vegetables in a Dutch oven to reduce dishes or bake after mixing if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 898mg | 37% |
| Potassium | 359mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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