Wild Rice Stuffing- cook for your life- anti-cancer recipes

Wild Rice Stuffing

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.20 out of 5)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients
Wild Rice Stuffing a perfect choice for the Thanksgiving table. This nutty tasting, chewy black grain is native to the lakes and rivers of the states bordering the Northern USA and Canada, and sacred...


  • ¼ cup olive oil
  • 2 tablespoons butter
  • 2 large onions, chopped
  • 3 tablespoons thyme leaves
  • 2 cups wild rice blend
  • 4 cups water or broth
  • Salt, to taste
  • ½ cup chopped parsley
  • ⅓ cup dried cranberries
  • 1¼ cup roughly chopped toasted hazelnuts

Nutrition Facts


373 cals


21 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g


41 g


7 g


5 g


9 g


544 mg


  1. Preheat the oven to 375 degrees.
  2. Heat the olive oil and butter in a stockpot over medium heat. Add the onions and thyme and cook for 8 to 10 minutes or until the onions are soft and turning brown. Add the rice, water or broth, and salt and bring to a boil then simmer and cover for 40 minutes.
  3. Stir in the parsley, cranberries and hazelnuts. Cover and cook for another 5 minutes or until the liquid is mostly absorbed. Season with salt and pepper.
  4. Transfer to a greased 9- x 12- inch baking pan and bake for 30 minutes.

Chef Tips

If you are not using a blend, use 1 cup brown rice and 1 cup wild rice.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review