Wild Rice Stuffing
Elevate your holiday table with this hearty and flavorful Wild Rice Stuffing, a vibrant twist on a classic dish. Packed with nutty wild rice, sautéed aromatic vegetables, tangy dried cranberries, crunchy pecans or walnuts, and fresh herbs like parsley and thyme, this recipe offers a symphony of textures and tastes. The addition of chicken or vegetable broth ensures a perfectly moist consistency, while optional butter adds a touch of luxurious richness. Ready in just over an hour, this side dish is ideal for Thanksgiving or any special gathering, and it can even double as a stuffing for poultry. Perfectly gluten-free and brimming with wholesome ingredients, this stuffing pairs beautifully with roasted meats or vegetarian mains, creating a show-stopping centerpiece for your feast.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery stalks, finely chopped
- 2 medium carrots, peeled and finely diced
- 3 cloves garlic cloves, minced
- 0.5 cup dried cranberries
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground black pepper
- 1 cup chicken or vegetable broth
- 2 tablespoons butter (optional, for richness)
Instructions
Rinse the wild rice under cold water in a fine mesh sieve to remove excess starch.
In a medium saucepan, combine the rinsed wild rice, water, and salt. Bring to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 40-45 minutes, or until the rice is tender and some grains have burst. Drain any excess water if needed and set aside.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion, celery, carrots, and a pinch of salt, and sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the cooked wild rice to the skillet with the sautéed vegetables. Stir in the dried cranberries, chopped nuts (if using), parsley, thyme, ground black pepper, and broth. Mix well to combine.
If desired, stir in butter for extra richness and flavor.
Cook the mixture over medium-low heat for 5-7 minutes, stirring occasionally, until the liquid is mostly absorbed and the stuffing is moist but not wet.
Taste and adjust seasoning as needed, adding more salt or pepper to taste.
Serve warm as a side dish, or use as a stuffing for poultry. Enjoy!
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3432 mg | 149% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 62.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 244 mg | 19% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1660 mg | 35% | |
*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.
