Wild Rice Stuffing

Wild Rice Stuffing is a wonderful alternative to a traditional stuffing. Full of fresh herbs and lots of textures, it is a delicious and gluten free dish that is sure to be a huge hit!

bowl of wild rice stuffing is a great option for side dishes

Wild Rice Stuffing Recipe

If you think stuffing is just for Thanksgiving dinner, then you are wrong!

This Wild Rice Stuffing is not your usual thanksgiving stuffing, or even the traditional bread stuffing you normally serve.

​Rice is not what we usually serve for Turkey Day dinner, but why not try something new?

Rice is a great alternative and one that is well liked by many. A great gluten-free stuffing or dressing alternative that a lot of people will appreciate.

Full of earthy flavors and textures, this recipe will quickly become a family favorite in your house!

remaining ingredients for wild rice stuffing

Ingredients Needed

Wild Rice – I use a wild rice blend but if you don’t have it, you can use a combination of white rice and brown rice.

Chicken Broth – Substitute chicken stock, vegetable broth if desired.

Aromatics – A mix of sweet onion and celery.

Mushrooms – Baby portobello mushrooms are perfect for this recipe of switch out for water chestnuts

Pecans – I like to use toasted pecans in this recipe or substitute walnuts or almonds.

Dried Cranberries – Substitute dried cherries, dried apricots, or pomegranate seeds.

Sage – Fresh sage in this recipe as it has great flavor. Substitute dried or rubbed sage, or poultry seasoning at half the amount.

Pantry Staples – Bacon, unsalted butter, salt, and black pepper.

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First: Add rice mixture and broth to a pot. Bring to a boil and reduce heat to a simmer. Cover tightly and cook 30-35 minutes or according to package directions until the rice is tender.

Second: Add bacon to a large pan or dutch oven. Cook over medium heat until the fat is rendered and the bacon is crispy.

Remove to a paper towel lined plate. Add butter to pan and add mushrooms and garlic.

Third: Cook until the mushrooms are browned and tender. Remove to a bowl and add the onions, celery, and sage. Cook until tender.

Fourth: Add the cooked rice and mushrooms to the cooked celery and onions. Stir to combine.

Fifth: Add the toasted pecans and dried cranberries. Toss to combine. Transfer to a serving or baking dish. Add salt and pepper if desired.

Serve the wild rice stuffing garnished with parsley and the crispy bacon. Enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

bowl of wild rice stuffing

What to Serve with Wild Rice

How long does it last?

If you happen to have any leftover wild rice stuffing, store it in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30 second intervals until warm.

Another option is to add to a pot with a few tablespoons of broth and stir over medium heat until warmed through.

fork of wild rice stuffing

Can I make it ahead of time?

Yes, you can! It holds nicely for a few days in the refrigerator or for 2 months in the freezer. Prep the mushrooms, onions, and celery a few days in advance for easier cooking later.

You can freeze this wild rice stuffing for up to 2 months which is great for getting a head start for the holidays.

Just be sure to store in a freezer safe container, and remove as much air as possible. Thaw overnight in the refrigerator before reheating for best results.

Does wild rice cook the same as white rice?

Wild rice mixes contain various different rice grains so they have a different cooking time. Brown rices take longer so the overall mix takes longer to cook.

Usually 40-45 minutes versus the 20 for white rice.

two bowls of rice stuffing

Tips for No Leftovers

  • My rice blend took 25 minutes to absorb the broth and become tender, so check on your rice as it’s cooking. You don’t want it to be mushy!
  • If you like apples, add a little diced apple to the celery and onions while cooking.
  • Save the crisp bacon for garnishing the final dish.
  • If the dried cranberries are too chewy, you can always soak them in warm water while the rice is cooking. They will be plump when ready to add to the rice.
  • Toast the pecans before adding to the final dish. It will bring out their nutty flavor and adds more crunch.
  • Substitute olive oil for butter for a vegan wild rice stuffing.
  • If it seems a little dry when reheating, add a splash of broth to add some more moisture.
  • If preparing ahead of time, you can cook the rice and vegetables ahead of time, place in a baking dish, and keep warm in the oven until ready to serve. Garnish with fruit and nuts when ready. Perfect for busy holiday dinners!
  • Use leftovers to make a wild rice salad with sweet apple chunks as a main dish!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

bowl of stuffing with text "wild rice stuffing"

This Wild Rice Stuffing recipe, full of savory flavors and textures, is a perfect side dish for any meal any day of the week.

bowl of rice with spoon

Wild Rice Stuffing

Full of earthy, savory flavors and lots of textures, it is a delicious and gluten free dish that is sure to be a huge hit!
4.50 from 2 votes
Print Pin Rate
Course: Side Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 174kcal
Author: Jennifer Stewart

Ingredients

  • 1 cup wild rice blend
  • 2 1/2 cups chicken broth
  • 3 slices bacon diced
  • 2 tablespoons butter
  • 1 pint mushrooms washed, stemmed, sliced
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 3 stalks celery diced
  • 3 tablespoons fresh sage
  • 1/2 cup toasted pecans chopped
  • 1/2 cup dried cranberries

Instructions

  • Add rice and broth to a pot. Bring to a boil and reduce to a simmer. Cover tightly and cook 30-35 minutes or according to package directions.
  • Add bacon to a large pan or dutch oven. Cook over medium heat until the fat is rendered and the bacon is crispy. Remove to a paper towel lined plate.
  • Add butter to pan and add mushrooms and garlic.
  • Cook until the mushrooms are browned and the mushrooms are tender.
  • Remove to a bowl and add the onions, celery, and sage. Cook until tender.
  • Remove from heat.
  • Add the cooked mushrooms and cooked rice to the cooked celery and onions. Stir to combine.
  • Toss in the toasted pecans and dried cranberries. Toss to combine.
  • Transfer to a serving or baking dish. Serve garnished with parsley and the crispy bacon.
  • Enjoy!

Notes

  • My rice blend took 25 minutes to absorb the broth and become tender, so check on your rice as it’s cooking. You don’t want it to be mushy!
  • If you like apples, add a little diced apple to the celery and onions while cooking.
  • Save the crisp bacon for garnishing the final dish.
  • If the dried cranberries are too chewy, you can always soak them in warm water while the rice is cooking. They will be plump when ready to add to the rice.
  • Toast the pecans before adding to the final dish. It will bring out their nutty flavor and adds more crunch.
  • Substitute olive oil for butter for a vegan wild rice stuffing.
  • If it seems a little dry when reheating, add a splash of broth to add some more moisture.
  • If preparing ahead of time, you can cook the rice and vegetables ahead of time, place in a baking dish, and keep warm in the oven until ready to serve. Garnish with fruit and nuts when ready. Perfect for busy holiday dinners!
  • Use leftovers to make a wild rice salad with sweet apple chunks as a main dish!

Nutrition

Serving: 1g | Calories: 174kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 398mg | Fiber: 3g | Sugar: 10g

{Originally published 10/24/21 – recipe notes updated to improve reader experience 09/13/23}

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5 Comments

  1. I love wild rice stuffing. I used to make it with cornish hens when I wanted to have a fancy dinner party when I was first married LOL.

  2. This sounds delicious! I love the idea of the rice with the cranberries and pecans.

  3. Flavors are spot on! Amazing! Bookmarking to try!

  4. When you scroll to the bottom to get straight to the recipe, the ingredients list doesn’t include mushrooms, but they are included the steps.

    1. Sorry about that. Thank you for letting me know. It’s fixed:)

4.50 from 2 votes (2 ratings without comment)

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