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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

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.