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!
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Servings: 8 servings
Calories: 174kcal
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