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Perfect Wholesome Herbed Wild Rice Stuffing Recipe

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A wholesome herbed wild rice stuffing with cranberries and almonds that’s perfect for fall dinners, holiday tables, and random weeknights. This rustic, hearty dish features chewy wild rice, sweet-tart cranberries, crunchy almonds, and perfectly balanced herbs.

Ingredients

Scale
  • 1 cup wild rice (preferably black variety from Lundberg Farms)
  • 3 cups vegetable broth (low-sodium)
  • 1 bay leaf
  • ½ teaspoon salt
  • 2 tablespoons olive oil (extra virgin)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • ¾ cup dried cranberries (unsweetened or reduced sugar)
  • ½ cup sliced almonds, toasted
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: ¼ cup toasted pumpkin seeds for extra crunch

Instructions

  1. Rinse the wild rice. Place 1 cup of wild rice in a fine-mesh strainer and rinse it under cold running water for about 30 seconds. Shake off the excess water and set it aside.
  2. Cook the wild rice. In a medium saucepan, combine the rinsed wild rice, 3 cups of vegetable broth, 1 bay leaf, and ½ teaspoon of salt. Bring it to a boil over high heat, then reduce the heat to low, cover the saucepan, and let it simmer for 45-50 minutes. The rice is done when the grains are tender and have split open slightly. Remove the bay leaf and fluff the rice with a fork. Set it aside to cool slightly.
  3. Toast the almonds. While the rice is cooking, place ½ cup of sliced almonds in a small dry skillet over medium heat. Stir them constantly for 3-4 minutes, until they’re golden brown and fragrant. Transfer them to a plate to cool.
  4. Sauté the aromatics. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and celery, and cook for 5-6 minutes, stirring occasionally, until the onion is translucent and the celery is softened. Add the minced garlic and cook for another minute, until fragrant.
  5. Bloom the herbs. Add the chopped sage, thyme, rosemary, black pepper, and red pepper flakes (if using) to the skillet. Stir everything together and cook for 1-2 minutes.
  6. Combine everything. Add the cooked wild rice to the skillet with the aromatics and herbs. Stir gently to combine. Add the dried cranberries and toasted almonds, and fold them in gently. Taste and adjust seasoning.
  7. Warm through and serve. Cook the stuffing over low heat for 3-4 minutes, just until everything is heated through. Sprinkle the fresh parsley on top and give it one last gentle stir. Transfer to a serving dish and serve warm.

Notes

Don’t overcook the wild rice – it should be chewy, not mushy. Toast almonds separately and add at the end to keep them crunchy. Bloom dried herbs in oil to release their full flavor. Use low-sodium broth to control salt level. Let rice cool slightly before mixing in add-ins. This stuffing gets better as it sits – make it a day ahead for best flavor.

Nutrition

Keywords: wild rice stuffing, herbed stuffing, cranberry almond stuffing, Thanksgiving side dish, vegan stuffing, gluten-free stuffing, fall side dish

Find it online: https://vexifood.com/perfect-wholesome-herbed-wild-rice-stuffing-recipe/