Description
This Wild Rice Stuffing recipe combines a nutty wild rice blend with sautéed vegetables, fresh herbs, and a delightful mix of pecans, dried cranberries, and pumpkin seeds. Baked to perfection, it offers a flavorful and hearty side dish perfect for holiday meals or any special occasion.
Ingredients
Scale
Rice and Broth
- 1 ½ cups wild rice blend
- 2 ¼ cups broth (chicken or vegetable, regular sodium)
Vegetables and Aromatics
- 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)
Herbs and Seasonings
- 1 tablespoon fresh sage (finely chopped)
- 1 teaspoon fresh rosemary (finely chopped)
- 1 teaspoon fresh thyme (finely chopped)
- 1 ½ teaspoons salt (to taste)
- ½ teaspoon black pepper
Add-ins and Finishers
- 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 Oven: Begin by preheating your oven to 375 degrees Fahrenheit to prepare for finishing the stuffing with a nice bake.
- Cook Wild Rice Blend: In a medium saucepan, combine the wild rice blend and broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer gently for 40-45 minutes or until the rice is tender. If any excess liquid remains, drain the rice using a colander.
- Sauté Vegetables: While the rice cooks, heat 2 tablespoons of butter or oil in a large pot or Dutch oven over medium heat. Add the diced onion and celery and sauté for 2-3 minutes until the onion is translucent. Incorporate the diced mushrooms and continue cooking for 7-8 minutes. During the last minute of cooking, stir in the minced garlic and cook until fragrant.
- Mix in Seasonings and Rice: Turn off the heat. Add the cooked wild rice, chopped sage, rosemary, thyme, salt, and black pepper to the sautéed vegetables. Stir everything thoroughly to combine. Sprinkle the chopped pecans on top of the mixture but do not stir them in to allow the pecans to toast properly later. Optionally, transfer the mixture to an 8×10-inch baking dish for presentation.
- Bake the Stuffing: Place the stuffing in the preheated oven and bake for 18-20 minutes to toast the pecans and blend the flavors.
- Add Final Ingredients and Serve: Remove the stuffing from the oven. Gently fold in the dried cranberries, roasted pumpkin seeds, and freshly squeezed orange or lemon juice. Garnish with additional freshly chopped herbs if desired, then serve warm and enjoy.
Notes
- For a vegan version, substitute the butter with plant-based oil or vegan butter.
- You can use vegetable broth to make the dish vegetarian or vegan.
- Adjust salt according to the sodium level of your broth.
- Roasting the pumpkin seeds beforehand enhances their flavor; if using raw, lightly toast them in a dry skillet.
- For added texture, you may sprinkle additional nuts or seeds on top before serving.
- Make sure not to stir in pecans before baking to keep them crunchy and toasted on top.
