A modern and healthy stuffing recipe that’s bound for your Thanksgiving dinner! This wild rice side dish is packed with textures and flavors from hearty fresh herbs, dried cranberries, toasted pecans and more!
- 1 ½ cups dry wild rice
- 3 cups low-sodium chicken broth or vegetable broth (or water)
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 pound mixed mushrooms, such as cremini and shiitake, trimmed and sliced
- Kosher salt and cracked black pepper
- 1 ½ cups diced celery
- ¾ cup sliced shallots
- ¾ cup chopped pecans
- 2 tablespoons chopped fresh sage
- 2 garlic cloves, chopped
- ½ cup dried cranberries (or 1 diced apple)
- 2 tablespoons red wine vinegar
- ½ cup chopped parsley
Bring broth to a boil in a medium saucepan. Meanwhile, rinse and drain rice in a fine mesh sieve until water runs clear.
Add rice to saucepan with broth, bring to a boil, cover and reduce heat to a simmer. Cook until rice is tender and bloomed, 40–50 minutes. Remove lid, fluff with a fork and let any excess liquid evaporate out.
Meanwhile, melt 3 tablespoons butter in a large sauté pan over medium-high heat until foaming has subsided. Add mushrooms, toss with butter, and cook, without moving, until golden brown on the bottom, about 4 minutes.
Stir mushrooms, and continue to cook until golden brown on both sides, about 10 minutes more; stirring twice. Season with salt and pepper and cook 2 minutes more. Transfer mushrooms to a bowl and return pan to heat.
Add oil to pan and heat over medium just until shimmering. Add celery and shallot, season with salt and pepper, and cook until shallot is starting to brown, about 3 minutes. Stir in pecans and continue to cook until pecans begin to toast, 5 minutes. Stir in sage and garlic and cook 1 minute.
Add cooked wild rice, cooked mushrooms, cranberries, and vinegar; cook just to heat through.
Off heat stir in remaining tablespoon of butter and parsley; season with salt, pepper and additional vinegar to taste.
You'll see that the prep time for this recipe is only 5 minutes. The reason for this is because you can use the time while the wild rice is cooking to prep the rest of the ingredients and cook the rest of the ingredients. The prep and cook time of the rest of the recipe can be done all within the cooking time of the wild rice.
MAKE THIS VEGAN: use vegetable broth (or water) instead of chicken broth, and use vegan butter or olive oil in place of the butter.
- Serving Size: about 3/4 cup
- Calories: 186
- Sugar: 2g
- Sodium: 214mg
- Fat: 8g
- Saturated Fat: 3.5g
- Carbohydrates: 23g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 12mg
Keywords: Wild Rice Stuffing, Wild Rice Pilaf, Wild Rice Dressing, Wild Rice Side Dish