Wild rice gets its signature chew from a long, slow simmer in broth until the grains split open, while a separate pan of long-grain white rice cooks down with garlic, thyme, sage, and rosemary until every bit of moisture is absorbed. Butter-softened onion and celery, along with deeply browned cremini mushrooms, build a savory backbone that gets folded together with both rices, sweet-tart dried cranberries, and toasted pecans for crunch. The whole mixture gets a short stint in the oven, covered to stay moist and then uncovered just long enough to crisp the top before it comes to the table straight from the skillet. It's a hearty, herb-forward side that feels equally at home next to a holiday roast or a simple weeknight dinner. With a final scatter of fresh parsley, this stuffing is a dependable, flavorful option for a soy free spread — no need to overthink it, just serve and enjoy.
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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.
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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