Wild Rice Stuffing

A classic alternative to bread stuffing, this rice stuffing adds a whole grain to your holiday menu!

A classic alternative to bread stuffing, this wild rice dish is a delicious  way to add whole grains to your holiday meal.


• 2 tablespoons canola oil

• 1 1/2 cups vidalia onions, chopped

• 3 stalks celery, chopped

• 1 cup carrots,matchstick cut

• 1 cup uncooked wild rice

• 1 tablespoon unsalted butter

• 1 tablespoon minced garlic

• 1 teaspoon ground sage

• 1 teaspoon salt, divided

• 1/4 teaspoon ground black pepper,divided

• 4 cups 33% less sodium chicken broth

• 1 cup uncooked long-grain brown rice

• 1/2 cup dried sweeetend cranberries

• 1/2 cup chopped pecans


  1. Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots and wild rice. Cook stirring occasionally  until vegetables are tender, about 10 minutes.
  2. Add butter, garlic, and sage. Look stirring constantly for one minute. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Pour in chicken broth. Bring to a boil. Reduce heat, simmer for 10 minutes.
  3. Add brown rice; cover and simmer until rice is tender and most of the liquid is absorbed, about 1 hour.
  4. Remove from heat. Allow to stand 10 minutes. Stir in remaining salt and pepper.
  5. Spoon onto a serving platter and top with dried cranberries and pecans.


Make the day ahead. Follow directions through step 4. Refrigerate . The following day, reheat just before serving and top with nuts and dried cranberries.


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