Wild Rice Stuffing
A gluten-free fall side dish, this wild rice stuffing is packed with sautéed mushrooms, dried cranberries, and pecans.
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Instructions
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Combine wild rice, broth, and salt in a medium saucepan; bring to a boil over medium-high heat, then cover, reduce heat to low, and cook for 20 to 40 minutes as directed by package instructions.
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Meanwhile, melt butter in a large skillet over medium heat. Sauté onion and celery for 3 to 4 minutes until translucent. Add mushrooms, garlic, and sage, continuing to sauté for 5 minutes until mushrooms are tender and browned.
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Stir in dried cranberries, salt, and pepper; remove the skillet from heat.
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Verify rice tenderness; if needed, cook an additional 5 to 10 minutes, then let it rest covered off heat for 10 minutes.
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Drain any unabsorbed liquid from the rice. In a large bowl, combine the cooked rice, mushroom mixture, pecans, and parsley, then season to taste and serve.