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Wild Rice Stuffing with Mushrooms and Pecans

Nutty wild rice baked with browned mushrooms, celery, sage, dried cranberries and toasted pecans. No bread, so it’s gluten-free, and it can be vegan too.

⏱ 1 hr 35 min (20 min prep, 1 hr 15 min cooking) 🍽 Serves 8 · about ¾ cup make aheadfreezer friendlyleftovers vegetariangluten free

Part of our Thanksgiving dinner: menu, timeline and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Tree nuts. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings
  • 1Β½ cup Wild rice, rinsed
  • 4 cup Vegetable broth, or turkey broth
  • Β½ tsp Table salt
  • 4 tbsp Butter, unsalted, or olive oil
  • 8 oz Cremini mushrooms, sliced
  • 1 Yellow onion, chopped
  • 3 stalk Celery, chopped
  • 1 tbsp Ground sage, chopped, or 1 teaspoon dried
  • 1 tsp Dried thyme
  • Β½ cup Dried cranberries
  • Β½ cup Pecans, toasted and chopped
  • ΒΌ cup Fresh parsley, chopped

Make it yourself

Make the vegetable stock yourself β†’ Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: medium saucepan with a lid, large skillet, 2-quart baking dish, foil.

  1. Bring the rice, broth and salt to a boil in the saucepan, cover, and simmer 45 to 55 minutes, until the grains split open and are tender but still chewy. Drain any broth that’s left (save it).
  2. Meanwhile, heat the butter in the skillet over medium-high heat and cook the mushrooms without stirring for 3 minutes, until browned. Add the onion and celery and cook until soft, about 8 minutes. Stir in the sage and thyme.
  3. Heat the oven to 350Β°F. Stir the rice, vegetables, cranberries, pecans and parsley together, adding ΒΌ cup of the saved broth if it looks dry. Taste for salt.
  4. Spread in the baking dish, cover with foil and bake 20 minutes, until hot through. Or skip the oven and serve it straight from the skillet.
Make aheadCook the rice and vegetables up to 2 days ahead and refrigerate. Combine and bake on the day; add 10 minutes if it goes in cold.
❄️ FreezerFreeze up to 2 months. Thaw in the refrigerator and reheat covered.
β†Ί LeftoversRefrigerate within 2 hours; use within 3 to 4 days. Good cold as a salad with a little vinaigrette.
πŸ§’ With kidsKids can rinse the rice, measure the cranberries and stir.
Nut free swapLeave out the pecans or use toasted pumpkin seeds.
Vegan swapUse olive oil instead of butter and vegetable broth.

Goes well with

🌿 Herb-Butter Roast TurkeyπŸ— Spatchcocked Turkey

Good to know

Brown vs. white rice Stock vs. broth Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter Fresh vs. dried herbs

An original Teddy Rook Book recipe, written for our Thanksgiving dinner; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.