Description

This Wild Rice and Mushroom Stuffing is a hearty, earthy, and aromatic side dish that brings the flavors of nature to your table. With nutty wild rice, tender mushrooms, and fragrant herbs, this wholesome recipe captures the essence of comfort cooking. Perfect for cozy dinners or festive gatherings, it’s a beautiful alternative to traditional bread-based stuffing—rich in texture, nutrition, and taste.

Ingredients

Scale

1 cup uncooked wild rice
3 cups low-sodium vegetable broth (or water)
2 tablespoons olive oil
1 tablespoon butter (optional for added richness)
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
12 ounces cremini or baby bella mushrooms, sliced
1 cup chopped carrots
1 cup cooked brown rice (optional for texture contrast)
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
½ cup chopped pecans or walnuts (optional for crunch)
½ cup dried cranberries
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Rinse the wild rice thoroughly under cool water. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice, reduce the heat, and cover. Simmer for 40–45 minutes, until tender but slightly chewy. Drain any excess liquid and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and celery and cook for 5 minutes, until softened and fragrant.
Stir in the minced garlic and cook for another minute to release its aroma.
Add the sliced mushrooms and chopped carrots to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Season the mixture with salt, pepper, thyme, sage, rosemary, and red pepper flakes (if using). Stir well to coat the vegetables in herbs and seasoning.
Add the cooked wild rice (and brown rice if using) to the skillet. Stir until well combined. If the mixture feels dry, add ¼ cup of vegetable broth to moisten.
Fold in the chopped nuts and dried cranberries for a balance of texture and flavor.
Remove from heat and stir in parsley, chives, and lemon juice for a fresh, bright finish.
Taste and adjust seasonings as desired. Serve warm directly from the skillet, or transfer to a baking dish and heat at 350°F for 15 minutes before serving.

Notes

Use a mix of mushrooms like cremini, shiitake, or portobello for deeper flavor.
Substitute olive oil for butter to make this recipe vegan.
Add roasted squash, spinach, or lentils for extra nutrients and variety.
Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheat in the oven at 350°F with a splash of broth to keep it moist.
For nut-free versions, use sunflower or pumpkin seeds instead.

Prep Time: 15 minutes
Cook Time: 45 minutes