wild rice and stuffing recipe

4.6 from 1435 votes

A hearty and flavorful side dish combining nutty wild rice with classic stuffing ingredients like celery, onion, and herbs. Perfect for holidays or a comforting weeknight meal.

🖨️ Print Recipe 📌 Pin Recipe ❤️ Add to Collection

Prep Time15 mins

Cook Time45 mins

Resting Time0 mins

Total Time1 hour

Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Wild Rice

1 cup wild rice

3 cups chicken or vegetable broth

1/2 teaspoon salt

For the Stuffing

2 tablespoons butter

1 medium onion chopped

2 celery stalks chopped

2 cloves garlic minced

4 cups stale bread cubes

1/2 cup dried cranberries

1/2 cup chopped pecans

1 teaspoon dried sage

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 cup chicken or vegetable broth

👨‍🍳Directions

1Rinse the wild rice under cold water. In a medium saucepan, combine the rice, 3 cups broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and has split open. Drain any excess liquid.

2While the rice cooks, preheat your oven to 375°F. Grease a 9×13 inch baking dish.

3In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook for 5-7 minutes until softened. Add the garlic and cook for 1 more minute.

4In a large bowl, combine the cooked wild rice, the sauteed vegetables, bread cubes, dried cranberries, pecans, sage, thyme, and black pepper. Pour the remaining 1 cup of broth over the mixture and stir gently to combine.

5Transfer the mixture to the prepared baking dish and spread it evenly. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and crispy.

6Let the stuffing rest for 5 minutes before serving. Enjoy warm.

🔧Equipment

Medium saucepan with lid

Large skillet

Baking dish (9×13 inch)

Mixing spoon

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 580mg🌾Total Carbs: 45g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 10g

📝Notes

Tips: For a vegetarian version use vegetable broth. You can substitute walnuts for pecans or add cooked sausage for extra flavor.

Watch Video Of How Wild Rice and Stuffing Recipe Works

This wild rice and stuffing recipe is a staple in my kitchen because it is so versatile and always satisfies a crowd. It works for Thanksgiving dinner or a simple Sunday supper and the leftovers are just as good the next day. I hope you give it a try and love it as much as my family does.

❓ Frequently Asked Questions About Wild Rice and Stuffing

1. Can I make this wild rice and stuffing recipe ahead of time?

Yes you can prepare the entire dish up to a day in advance. Assemble the stuffing in the baking dish cover it and refrigerate. When you are ready to bake add about 10-15 minutes to the cooking time since it will be cold from the fridge.

2. Can I use a different type of rice?

Wild rice has a unique nutty flavor and chewy texture that works best for this recipe. If you need a substitute you can use a blend of brown rice and wild rice or just brown rice but the texture and taste will be different.

3. Is this recipe gluten free?

Wild rice is naturally gluten free but the bread cubes in the stuffing are not. To make this recipe gluten free use gluten free bread cubes or omit the bread and add extra wild rice or cooked quinoa.

4. How should I store leftovers?

Store any leftover stuffing in an airtight container in the refrigerator for up to 4 days. You can reheat it in the oven or microwave. To reheat in the oven cover with foil and warm at 350°F for about 15 minutes.

5. Can I add meat to this recipe?

Absolutely. Cooked and crumbled sausage or diced cooked chicken are great additions. Simply stir them into the mixture before baking. If you add meat you may want to reduce the amount of broth slightly to keep the stuffing from being too wet.

wild rice and stuffing recipe

The Best wild rice and stuffing recipe