Wild Rice Stuffing

Wild Rice Stuffing

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Vickie Parks


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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12 (each serving is 1/2 cup)
10 Min
1 Hr 10 Min
Stove Top


  • 1 Tbsp
    unsalted butter
  • 1 1/2 cups
    chopped celery
  • 1 cup
    white onion, chopped
  • 1 cup
    wild rice, uncooked
  • 2 clove
    garlic, minced
  • 4 cups
    fat-free low-sodium chicken broth
  • 1 1/2 Tbsp
    fresh sage, chopped (or 1 1/2 tsp dried sage leaves)
  • 1 cup
    long-grain brown rice, uncooked
  • 1/2 lb
    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 tsp
    salt, or to taste
  • 1/2 tsp
    black pepper, or to taste

How to Make Wild Rice Stuffing


  1. Melt 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.
  2. Stir in the broth and sage, and bring mixture to a boil. Cover pot, reduce heat to low, and let simmer 25 minutes.
  3. Stir 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.
  4. Stir in cherries, apricots, pecans, salt and pepper. Serve immediately while still hot.

Printable Recipe Card

About Wild Rice Stuffing

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Low Fat

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