Wild Rice Stuffing Recipe
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5.0
12 reviews
Excellent
Wild Rice Stuffing Recipe
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If you’re looking for a flavorful twist on your traditional Thanksgiving spread, this Wild Rice Stuffing recipe is the best addition! It’s full of Fall flavors from fresh herbs, toasted pecans, and cranberries and loaded with meaty mushroom flavor.
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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 stalks celery diced
- 8 ounces baby bella mushrooms finely diced
- 4 cloves garlic finely minced
- 1 tablespoon sage fresh, finely chopped
- 1 teaspoon each of rosemary thyme, fresh, finely chopped
- 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
- Rice: Follow the cooking instructions on the box for the best results.
- Storage: Keep leftover wild rice stuffing in an airtight container in the fridge for up to 4 to 5 days.
- Nuts: You can easily leave the pecans off.
- Pan: Make this in a Dutch oven to save on dishes, or transfer to a baking dish.
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
898mg
(37%)
Potassium
359mg
(10%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
622IU
(12%)
Vitamin C
4mg
(4%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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