Name: Rustic Wild Rice and Cranberry Stuffing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 ½ cups wild rice blend, rinsed; 4 cups low-sodium vegetable broth; 2 tablespoons olive oil or unsalted butter; 1 medium yellow onion, finely chopped; 2 celery stalks, diced; 2 medium carrots, diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried sage; ½ teaspoon dried rosemary; ½ teaspoon salt (more to taste); ¼ teaspoon black pepper; ½ cup dried cranberries; ½ cup toasted pecans or walnuts, roughly chopped; 2 tablespoons chopped fresh parsley; Optional: ½ cup cooked brown rice (for added texture and color)

Description

This Rustic Wild Rice and Cranberry Stuffing is a wholesome, hearty dish that celebrates the flavors of the season. With nutty wild rice, sweet-tart cranberries, and aromatic herbs, this stuffing is light yet comforting.

Ingredients

Scale

Ingredients

1 ½ cups wild rice blend, rinsed
4 cups low-sodium vegetable broth
2 tablespoons olive oil or unsalted butter
1 medium yellow onion, finely chopped
2 celery stalks, diced
2 medium carrots, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon dried rosemary
½ teaspoon salt (more to taste)
¼ teaspoon black pepper
½ cup dried cranberries
½ cup toasted pecans or walnuts, roughly chopped
2 tablespoons chopped fresh parsley
Optional: ½ cup cooked brown rice (for added texture and color)

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Instructions

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed wild rice blend, reduce the heat to low, and cover. Simmer for 40–45 minutes or until the rice is tender and most of the liquid has been absorbed. Fluff with a fork and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook for 6–8 minutes until the vegetables are tender.
Add the minced garlic and cook for another 1–2 minutes until fragrant.
Sprinkle in the thyme, sage, rosemary, salt, and pepper. Stir well to combine and allow the herbs to release their aroma.
Add the cooked wild rice to the skillet. Stir gently until all ingredients are evenly mixed.
Stir in the dried cranberries and toasted nuts. Cook for 2–3 minutes on low heat to let the flavors blend.
Remove from heat, add the chopped parsley, and toss lightly. Adjust seasoning to taste.
Serve warm as a flavorful side dish or stuff into roasted vegetables for a beautiful presentation.

Notes

For a nut-free version, replace the pecans or walnuts with roasted pumpkin seeds or omit them entirely.
To make it vegan, use olive oil instead of butter.
If preparing ahead, refrigerate and reheat with a splash of vegetable broth to keep it moist.
For added flavor and texture, bake the prepared stuffing uncovered for 15–20 minutes at 350°F before serving.
This dish pairs beautifully with roasted poultry, salmon, or a medley of seasonal vegetables.

Prep Time: 20 minutes
Cook Time: 45 minutes