wild rice stuffing
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.
No Image
prep time
10 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
12 (each serving is 1/2 cup)
Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 cups - chopped celery
- 1 cup - white onion, chopped
- 1 cup - wild rice, uncooked
- 2 cloves garlic, minced
- 4 cups - fat-free low-sodium chicken broth
- 1 1/2 tablespoons fresh sage, chopped (or 1 1/2 tsp dried sage leaves)
- 1 cup - long-grain brown rice, uncooked
- 1/2 pound mushrooms, finely chopped (cremini, shiitake, buttom mushrooms, etc)
- 1/2 cup - dried sweet cherries
- 1/2 cup - dried apricots, chopped
- 1/2 cup - toasted pecans, chopped
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
How To Make wild rice stuffing
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Step 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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Step 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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Step 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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Step 4Stir in cherries, apricots, pecans, salt and pepper. Serve immediately while still hot.
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