Wild Rice Stuffing
Wild Rice Stuffing is a delicious alternative to traditional bread stuffing. This recipe is made with wild rice, dried cranberries, onion, mushrooms, pistachios and fresh herbs. It’s a colorful, nutritious and satisfying addition to any meal and is perfect for the holidays.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups (240g) wild rice
- 2 teaspoons salt
- ½ cup dried cranberries
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 medium yellow onion (chopped)
- 8 ounces (225g) shiitake or cremini mushrooms (sliced)
- 2 teaspoons chopped fresh rosemary or thyme
- 1/3 cup (40g) chopped pistachios
- 2 tablespoons chopped parsley
Instructions
- 1
Bring a large saucepan of water to a boil with 2 teaspoons salt. Add the wild rice and cook until the grains are tender and beginning to split, 30-45 minutes. Drain the rice, then transfer back to the saucepan or into a bowl. Stir in the cranberries.
- 2
Heat the oil in a large (12-inch) sauté pan over medium-high heat. Add the onion and a pinch of salt. Cook 2 minutes, until the onion starts to soften. Add the mushrooms and rosemary and cook until the mushrooms are tender. Remove from the heat.
- 3
Add the wild rice to the skillet along with the pistachios and parsley, stirring to combine everything together. Serve warm.