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Wild Rice Stuffing

Name: Wild Rice Stuffing
Prep time: 30

(5 votes, average: 4.20 out of 5)

30 min prep

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

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Nutrition Facts

Calories

373 cals

Fat

21 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g

Carbohydrates

41 g

Sugar

7 g

Fiber

5 g

Protein

9 g

Sodium

544 mg

Directions

Preheat the oven to 375 degrees.
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.
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.
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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.