Wild Rice Stuffing Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
6
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Calories
369 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Wild Rice Stuffing Recipe
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Easy and tasty holiday stuffing made with wild rice, butternut squash, walnuts, and cranberries. Perfect for any occasion and serves as a perfect side dish recipe.
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Ingredients
- 1/2 butternut squash one-half butternut squash
- 1 Large white onion diced
- ½ teaspoon ground cinnamon
- ¼ teaspoon Ground Clove
- 1 Cup Mixed Wild and basmati rice
- 2 Cups vegetable or chicken stock
- 1 Cup raw walnuts
- 1 Cup dried cranberries
- 2 Tablespoons olive oil
- 2-3 Tablespoons freshly chopped parsley
- Kosher salt and ground pepper to taste
Instructions
- Heat the oven to 400°F and line a large baking pan with parchment paper.
- Peel the butternut squash, remove the seeds, and chop into 1/2-inch cubes. Add the squash and onion to a large mixing bowl. Drizzle 1 tablespoon oil and season with salt and pepper, then thoroughly mix to coat.
- Bake for 20 minutes, tossing once around the 10-minute mark. Add in the walnuts and continue baking for 5 minutes more, or until the walnuts are golden and the squash starts to show charred bits at the tips and edges.
- While the veggies are roasting, cook rice. Heat a Dutch oven over medium-high heat. Add rice and broth, season with some salt, and add the remaining tablespoon of oil.
- Stir well and cook uncovered for 15 minutes or until liquid is absorbed. Allow it to chill until the veggies are done.
- Spread the cooked rice onto the tray with roasted veggies and sprinkle with cranberries. Mix well to combine.
- Taste and season with additional salt and pepper if needed. Sprinkle generously with fresh chopped parsley.
Notes
- You can store it covered in your refrigerator for up to 2 days, just heat through when ready to serve.
- Use a wild rice blend that includes several varieties of rice. This allows the dish to have a texture balance of fluffiness, tenderness, and a slight chewiness.
- Since there are different brands of wild rice blends, be sure to cook according to your package instructions, veering towards the tender side. If the rice seems a bit too firm after cooking, mix in just enough extra broth to moisten all the rice and cover/simmer for ten more minutes or until tender but not overly cooked.
- Add some freshly shaved Brussels sprouts in this rice pilaf recipe; you can use a bag of pre-shaved fresh Brussels sprouts if your grocery store carries it. If not, it’s simple to slice your own.
- If reheating after a night in the fridge, sprinkle with a bit of broth evenly over the top just before reheating, which ensures that rice stays moist.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
50g
(17%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Sodium
321mg
(13%)
Potassium
472mg
(13%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Vitamin A
6923IU
(138%)
Vitamin C
17mg
(19%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 321mg | 13% |
| Potassium | 472mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 6923IU | 138% |
| Vitamin C | 17mg | 19% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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