Wild Rice Dried Fruit and Toasted Hazelnut Stuffing
Elevate your holiday table with this Wild Rice Dried Fruit and Toasted Hazelnut Stuffing, a delightful fusion of earthy, sweet, and nutty flavors. This recipe combines tender, nutrient-packed wild rice simmered in savory vegetable broth with a colorful medley of dried cranberries and apricots, adding a natural sweetness to every bite. Toasted hazelnuts offer a rich, crunchy texture, perfectly complemented by aromatic herbs like fresh thyme and parsley. Sautéed vegetables—onions, celery, and carrots—create a hearty base for this gluten-free stuffing, making it an excellent option for those seeking a vegetarian or allergy-friendly side dish. Whether served warm as a standalone dish or nestled in a roast, this stuffing is bound to become a seasonal favorite. With its vibrant ingredients and balanced flavors, this recipe is a show-stopping addition to any festive gathering.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 2.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 1 medium Carrot, diced
- 2 Garlic cloves, minced
- 1 cup Dried cranberries
- 0.5 cup Dried apricots, chopped
- 2 teaspoons Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 0.75 cup Toasted hazelnuts, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Rinse the wild rice under cold, running water and drain well.
In a medium-sized saucepan, bring the vegetable broth to a boil. Add the rinsed wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the grains have split open. Drain any excess liquid and set aside.
While the rice is cooking, toast the hazelnuts. Preheat a skillet over medium-low heat. Add the hazelnuts and cook, stirring frequently, for 5-7 minutes until fragrant and lightly browned. Remove from heat, chop, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, celery, and carrot. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the cooked wild rice to the skillet, followed by the dried cranberries, chopped dried apricots, toasted hazelnuts, thyme, parsley, salt, and pepper. Stir to combine all ingredients evenly.
Cook the mixture for another 2-3 minutes over medium heat, allowing the flavors to meld.
Remove from heat and taste. Adjust seasoning with more salt and pepper if needed.
Serve warm as a side dish or stuffing. Enjoy!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 27.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
