Vegetarian Classic Wild Rice Stuffing

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Wild rice and long-grain white rice simmer until tender, then get folded together with sautéed onion, celery, and earthy cremini mushrooms for a savory, deeply layered base. Fresh thyme, sage, and rosemary bring the classic holiday-stuffing aroma, while dried cranberries and toasted pecans add pops of sweetness and crunch in every bite. A quick trip into the oven sets everything together and crisps up the top, giving you that irresistible contrast between tender grains and a lightly toasted surface. It's a hearty, comforting side that scoops beautifully straight from the skillet to the table. This one holds up as a genuinely satisfying centerpiece side dish, making it an easy fit for a vegetarian spread without skimping on flavor or texture.

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Ingredients

8 servings

1 cup wild rice, rinsed
Lundberg Organic Wild Rice Exotic & Savory Wild Grain - 8 Oz NOW Real Food® Organic Wild Rice Gourmet House Minnesota Cultivated Long Grain Wild Rice - 16oz Reese All Natural Paddy Grown Minnesota Wild Rice Gourmet House Wild Rice, Minnesota Cultivated 16 Oz
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½ cup long-grain white rice
3 cups low-sodium chicken broth, divided
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
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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