Our favorite wild rice stuffing is made with a wild rice blend cooked in a flavorful broth then mixed with cranberries, pecans, and sweet potatoes. Lots of chewy, nutty-flavored wild rice gets mixed with soft sweet potatoes, crunchy pecans, and sweet-tart dried cranberries.
It's a magical fall side dish. Serve it with our perfect baked chicken breasts on the weekend, then reheat it for lunches during the week.
Ingredients2 cups wild rice blend, see notes
3 ½ cups chicken stock or vegetable stock
2 teaspoons Italian seasoning
1 teaspoon EACH: salt and pepper
2 tablespoons olive oil
1 medium onion, minced
1 small sweet potato, cubed small
2 stalks celery, minced
3 cloves garlic, minced
½ cup dried cranberries
½ cup chopped pecans
Minced parsley, to serve
Method* Add the wild rice, chicken or vegetable stock, Italian seasoning, salt, and pepper to a medium-sized pot.
* Bring the pot to a boil then reduce the heat to low. Simmer, covered, for 40 minutes.
* Remove the pot from the heat and let it sit, covered, for 10 minutes then fluff with a fork.
* While the rice is cooking, add the oil to a frying pan over medium-high heat.
* Add the onion and cook for 3 minutes. Add the sweet potato, celery, and garlic and cook until the sweet potato is soft, about 10 minutes.
* Reduce the heat if the onions are getting too brown.
* Add the cranberries and pecans to the pan and let them warm for 2 minutes. Season to taste with salt and pepper.
* Add the veggies to the fluffed rice and mix together well. Serve with a little minced parsley over top.