Can I use just wild rice instead of a blend?

Yes, you can use pure wild rice, but be aware that it will take longer to cook (about 50-60 minutes) and has a firmer texture. The blend offers a nice variety of textures and cooks more evenly.

How can I make this recipe vegetarian?

Simply omit the bacon and use vegetable broth instead of chicken broth. Sauté the vegetables in olive oil or butter instead of bacon fat. You could add a teaspoon of smoked paprika to maintain some of that smoky flavor.

Can I prepare this dish a day ahead?

Absolutely! This stuffing actually tastes even better the next day as the flavors have time to develop. Simply reheat in a 325°F oven, covered with foil, for about 20-25 minutes, or until heated through.

Is there a nut-free alternative for this recipe?

Yes, you can omit the walnuts entirely or replace them with toasted pumpkin seeds or sunflower seeds for a similar crunchy element without using nuts.

Wild Rice Stuffing Recipe

Description

This Wild Rice Stuffing combines a savory blend of wild rice simmered in chicken broth with crispy bacon, sautéed vegetables, earthy mushrooms, toasted walnuts, tangy cranberries, and grated parmesan. It’s a hearty, flavorful side dish perfect for holidays or special gatherings, offering a delicious twist on traditional stuffing.

Ingredients

Units Scale

Rice

1 1/2 cups (240 g) wild rice blend, rinsed and drained
3 cups (24 ounces / 720 g) chicken broth
1 teaspoon kosher salt
1/4 teaspoon black pepper

Stuffing

5 slices thick-cut bacon, chopped
1 medium yellow onion, diced
2 large carrots, peeled and diced
2 ribs celery, diced
8 ounces baby bella mushrooms, sliced
2 teaspoons garlic, minced
1 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup (117 g) walnuts, chopped
1/2 cup (55 g) dried cranberries
1/4 cup (25 g) parmesan cheese, grated

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Instructions

Cook the Rice: In a large saucepan over medium heat, combine the wild rice blend, chicken broth, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 40-45 minutes, or until the rice is tender and cooked through. Remove from heat and let the rice steam, covered, for 10 minutes.
Cook the Bacon: While the rice is cooking, place the chopped bacon in a large skillet over medium heat. Cook until the bacon is crispy, then use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon grease in the skillet and discard the excess.
Sauté Vegetables: To the reserved bacon grease in the skillet, add diced onion, carrots, celery, and sliced mushrooms. Stir to combine and cook for 8-10 minutes, or until the vegetables are softened and tender.
Add Aromatics: Stir in minced garlic, dried sage, and dried thyme. Cook for an additional minute to release the flavors.
Combine and Finish: Turn off the heat. Add the cooked wild rice, crispy bacon, chopped walnuts, dried cranberries, and grated parmesan cheese to the vegetable mixture. Stir thoroughly until all ingredients are well combined.
Serve: Serve the wild rice stuffing warm as a hearty side dish or stuffing for poultry.

Notes

For a vegetarian version, omit the bacon and use vegetable broth.
The stuffing can be made up to two days in advance and reheated before serving.
Experiment with additional dried fruits or nuts for variety.
Fresh herbs may be substituted for dried for a more vibrant flavor.

Nutrition

Serving Size: 1/8 recipe
Calories: 315
Sugar: 7g
Sodium: 590mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 4g
Protein: 9g
Cholesterol: 18mg