wild rice stuffing
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This recipe is from Cooking Light (November 2007) with changes we've made over the years. I've never served it for Thanksgiving (as my family prefers the more traditional bread stuffing for our annual Thanksgiving dinner). But I have made it at other times of the year and served it with pork roasts and roasted duck, and I thought it made a great side dish to those main dishes.
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yield
12 (each serving is 1/2 cup)
prep time
10 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For wild rice stuffing
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1 Tbspunsalted butter
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1 1/2 cupschopped celery
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1 cupwhite onion, chopped
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1 cupwild rice, uncooked
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2 clovegarlic, minced
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4 cupsfat-free low-sodium chicken broth
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1 1/2 Tbspfresh sage, chopped (or 1 1/2 tsp dried sage leaves)
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1 cuplong-grain brown rice, uncooked
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1/2 lbmushrooms, finely chopped (cremini, shiitake, buttom mushrooms, etc)
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1/2 cupdried sweet cherries
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1/2 cupdried apricots, chopped
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1/2 cuptoasted pecans, chopped
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1/2 tspsalt, or to taste
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1/2 tspblack pepper, or to taste
How To Make wild rice stuffing
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1Melt butter in a Dutch oven or stockpot over medium-high heat. Add celery, onion, wild rice, and garlic; sauté 3 minutes or until onion is becoming tender.
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2Stir in the broth and sage, and bring mixture to a boil. Cover pot, reduce heat to low, and let simmer 25 minutes.
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3Stir in the brown rice and mushrooms, increase heat to medium, and bring mixture to a boil. Cover pot, reduce heat to low, and cook for 30 minutes more or until the rice has absorbed all the liquid. Remove from heat, let stand 10 minutes, covered.
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4Stir in cherries, apricots, pecans, salt and pepper. Serve immediately while still hot.
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