Description
Wild Rice Mushroom Stuffing is an earthy, hearty holiday side with nutty wild rice, savory mushrooms, and fresh herbs, perfect for Thanksgiving or any festive meal.
Ingredients
1 cup uncooked wild rice (or wild rice blend)
2¼ cups low-sodium vegetable broth
3 cups cremini or white mushrooms, chopped
1 medium yellow onion, finely diced
2 ribs celery, chopped
2 carrots, diced
3 garlic cloves, minced
3 tablespoons olive oil or unsalted butter
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon fresh thyme (or 1 tsp dried)
2 tablespoons fresh parsley, chopped, plus more for garnish
1 tablespoon fresh sage (or 1 tsp dried)
½ cup toasted pecans or walnuts, chopped (optional)
Zest of 1 lemon (optional)
Olive oil spray or a little extra oil for greasing dish
Instructions
1. Cook wild rice with broth in a saucepan, covered, until tender; drain excess liquid.
2. Heat olive oil in a skillet; sauté onions, carrots, and celery until soft.
3. Add mushrooms to the skillet and cook until golden; add garlic, salt, pepper, thyme, sage, and half the parsley; sauté until fragrant.
4. In a large bowl, mix cooked rice with vegetables and herbs.
5. Stir in lemon zest and nuts if using; adjust seasoning.
6. Grease a 9×13-inch casserole dish and transfer mixture, spreading evenly; drizzle with extra broth for moisture.
7. Cover with foil and bake at 180°C (350°F) for 20 minutes.
8. Uncover and bake 10–15 minutes more until lightly browned.
9. Garnish with more parsley and serve warm.
Notes
Use a rice blend for extra color and texture.
Add cranberries for a touch of sweetness.
Skip nuts for a nut-free version.
Assemble ahead, refrigerate, then bake before serving.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg