Rye Free Classic Wild Rice Stuffing

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

8 servings

1 cup wild rice, rinsed
½ cup long-grain white rice
3 cups low-sodium chicken broth, divided
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Butcher's Organic Chicken Bone Broth Field Day Organic Low Sodium Chicken Broth Wegmans Organic Chicken Bone Broth
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4 tbsp unsalted butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
½ tsp dried rosemary
½ cup dried cranberries
¾ cup pecans, roughly chopped
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). In a large saucepan, combine the rinsed wild rice with 2 1/2 cups of the chicken broth. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 45–50 minutes, until the wild rice grains have split open and are tender but still slightly chewy.
2
While the wild rice cooks, toast the pecans in a dry large oven-safe skillet or Dutch oven over medium heat, stirring frequently, for 3–4 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Transfer to a plate and set aside.

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