Print

Wild Rice & Mushroom Stuffing with Cranberries & Pecans

Print Recipe

Wild Rice & Mushroom Stuffing with Cranberries & Pecans is a delightful blend of earthy flavors and textures that will elevate your holiday gatherings. This dish intertwines nutty wild rice, savory mushrooms, tart cranberries, and crunchy pecans, creating a comforting and memorable stuffing experience. Perfect for Thanksgiving or any special occasion, this recipe is easy to prepare and sure to impress your family and friends.

Ingredients

Scale
  • 1 cup long-grain wild rice
  • 3 cups low-sodium vegetable broth
  • 2 tablespoons olive oil or butter
  • 1 onion, chopped
  • 2 celery stalks, diced
  • 2 cups cremini or shiitake mushrooms, sliced
  • 1 cup dried cranberries (unsweetened if preferred)
  • 1 cup pecans, chopped and toasted
  • 2 teaspoons fresh thyme (or herbs of choice)
  • Salt and pepper to taste

Instructions

  1. Rinse wild rice under cold water. In a pot, combine with vegetable broth; bring to a boil. Reduce heat and simmer for about 45 minutes until tender.
  2. In a skillet over medium heat, heat olive oil/butter. Sauté onions and celery until translucent (about 5 minutes).
  3. Add mushrooms, salt, and pepper; cook until softened (5-7 minutes).
  4. Stir in cranberries and pecans; cook for an additional 2 minutes.
  5. Fluff the cooked rice with a fork and combine it with the skillet mixture. Season with thyme, salt, and pepper.
  6. Transfer to a baking dish or serve warm.

Nutrition

Keywords: For added sweetness, consider adding chopped apples. Substitute nuts as desired; walnuts or hazelnuts work well. Make ahead by preparing up to two days in advance; just reheat before serving.

Find it online: https://timeforkitchen.com/irresistible-wild-rice-mushroom-stuffing-recipe/