Wild Rice Stuffing with Cranberries & Pecans
A tender, nutty wild rice stuffing loaded with sweet driedcranberries, toasted pecans, and fresh sage, thyme, and rosemary, baked untilgolden on top.
Ingredients
- 1 cup wild rice, rinsed
- cups chicken or vegetable stock, divided
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- ¾ cup pecan halves, toasted
- ¾ cup dried cranberries
- 1 tbsp chopped fresh sage (or 1 teaspoon dried)
- 1 tbsp chopped fresh thyme (or 1 teaspoon dried)
- 1 tsp chopped fresh rosemary (or 1/2teaspoon dried)
- Salt and black pepper, to taste
Instructions
- Bring 3 cups of the stock to a boil, add the rinsed wild rice, cover, and reduce to a gentle simmer for 45 to 50 minutes, until the grains split and are tender. Let rest 5 minutes, then drain any excess liquid.
- Melt the butter in a skillet over medium heat and sauté the onion and celery until soft, about 8 minutes. Add the garlic for the last minute.
- Toast the pecans in a 350°F oven for 6 to 8 minutes, then roughly chop half.
- In a large bowl, combine the cooked rice, sautéed vegetables, cranberries, half the pecans, and the herbs.
- Stir in the remaining 1 cup of stock and season with salt and pepper.
- Transfer to a buttered 9x13 baking dish, cover with foil, and bake at 375°F for 25 minutes.
- Uncover and bake 15 more minutes, until golden in spots.
- Fold in the remaining toasted pecans just before serving.