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 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.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 tablespoons butter, ½ sweet onion, 3 stalks celery, 8 ounces 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 tablespoon sage, 1 teaspoon each of rosemary, 1 ½ teaspoons salt, ½ teaspoon 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 tablespoon orange juice
Video
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
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
