A classic alternative to bread stuffing, this wild rice dish is a delicious way to add whole grains to your holiday meal.
Is your holiday menu planned? Does it include a whole grain? I asked because I’m encouraging a healthier holiday, and for me, that means more vegetables, less sugar, and more whole grains.
Let’s face it, most traditional turkey day fare is NOT inclusive of whole grains. With that in mind, I’ve prepped the perfect side dish to add in! This year, I’m going to substitute bread stuffing with this wild rice stuffing. Notice how it pops beautiful fall colors thanks to the mix of wild and brown rice, sauted celery, onion and carrots and the garnishes of pecans and dried cranberries. It’s delicious, satisfying, and gluten free.
It’s still early, but if you’re like me, thoughts of the BIG meal prep are overwhelming. My solution is to make Wild Rice Stuffing, and my Lower Sugar Sweet Potato Casserole one day ahead of time. On Thanksgiving, all I have to do is get the bird in the oven, pop my apples in the slow cooker, assemble a tossed salad and steam the green beans. Don’t sweat the small stuff. Break up your cooking tasks and enjoy Thanksgiving with friends and family. 
Be sure to stay tuned for my full Thanksgiving meal menu.
Wild Rice Stuffing
A classic alternative to bread stuffing, this wild rice dish is a delicious way to add whole grains to your holiday meal.
- Prep Time: 15 minutes
- Cook Time: 1hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8
- Category: side dish
- Method: stove top
- Cuisine: American
Ingredients
• 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
Instructions
- 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.
- 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.
- Add brown rice; cover and simmer until rice is tender and most of the liquid is absorbed, about 1 hour.
- Remove from heat. Allow to stand 10 minutes. Stir in remaining salt and pepper.
- Spoon onto a serving platter and top with dried cranberries and pecans.
Notes
Make the day ahead. Follow directions through step 4. Refrigerate . The following day, reheat just before serving and top with nuts and dried cranberries.
Nutrition
- Serving Size: 2/3 cup
- Calories: 260
- Sugar: 11 grams
- Sodium: 590mg
- Fat: 11 grams
- Saturated Fat: 1.5
- Unsaturated Fat: 8 grams
- Trans Fat: 0
- Carbohydrates: 36 grams
- Fiber: 4 grams
- Protein: 7 grams
- Cholesterol: 5 mg
Similar to a bread pudding (total comfort food) this baked oatmeal has a cake like texture. (If you don’t like runny oatmeal, this is your oatmeal opportunity.) At first bite, you’re going to think dessert. That’s ok, but you should know that it’s so nutrient rich, I approve of it as a stand alone breakfast entree. It’s low in fat, low in saturated fat, high in fiber, and a source of whole grains. I served it with tumeric milk to get close to my breakfast protein goal of 20 grams (which also boosted the DV for calcium to 45% based on a 2000 calorie diet).
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