Original Post: https://www.evolvingtable.com/wild-rice-stuffing/
Wild Rice Stuffing Recipe
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.
Servings: 6 servings
Ingredients
- 1 ½ cups wild rice blend
- 2 ¼ cups broth chicken or vegetable, regular sodium
- 3 Tbsp. butter or oil, divided
- ½ sweet onion diced
- 3 stalks celery diced
- 8 oz. baby bella mushrooms finely diced
- 4 cloves garlic finely minced
- 1 Tbsp. sage fresh, finely chopped
- 1 tsp. each of rosemary thyme, fresh, finely chopped
- 1 ½ tsp. salt to taste
- ½ tsp. black pepper
- ¾ cup pecans raw, coarsely chopped
- ½ cup dried cranberries
- ¼ cup pumpkin seeds or pepitas, roasted and salted
- 1 Tbsp. 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.1 ½ cups wild rice blend, 2 ¼ cups broth
- 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.3 Tbsp. butter, ½ sweet onion, 3 stalks celery, 8 oz. baby bella mushrooms, 4 cloves garlic
- 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.1 Tbsp. sage, 1 tsp. each of rosemary, 1 ½ tsp. salt, ½ tsp. black pepper, ¾ cup pecans
- 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!½ cup dried cranberries, ¼ cup pumpkin seeds, 1 Tbsp. orange juice
Video
Notes
Meal Prep and Storage
- How to prep ahead of time: Chop the veggies and cook the rice the day before if needed. Just be sure to keep everything in the fridge.
- How to store: Keep leftover wild rice stuffing in an airtight container in the fridge for up to 4 to 5 days.
- How to freeze: You can freeze wild rice stuffing for up to 3 to 4 months in a freezer safe container. However, note the mushrooms texture will change upon thawing.
- How to reheat: Warm leftover stuffing back up in the oven for the best results. You can also use the microwave.
Nutrition
Calories: 217kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 898mg | Potassium: 359mg | Fiber: 4g | Sugar: 10g | Vitamin A: 622IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg