Wild Rice Stuffing Recipe
Easy and tasty holiday stuffing made with wild rice, butternut squash, walnuts, and cranberries. Perfect for any occasion and serves as a perfect side dish recipe.
Servings: 6
Ingredients
- 1/2 Butternut Squash one-half butternut squash
- 1 Large White Onion diced
- ½ Tsp Ground Cinnamon
- ¼ Tsp Ground Clove
- 1 Cup Mixed Wild and basmati rice
- 2 Cups Vegetable or chicken stock
- 1 Cup Raw Walnuts
- 1 Cup Dried Cranberries
- 2 Tbsp Olive Oil
- 2-3 Tbsp Freshly Chopped Parsley
- Kosher salt and ground pepper to taste
Instructions
- Heat the oven to 400°F and line a large baking pan with parchment paper.
- Peel the butternut squash, remove the seeds, and chop into 1/2-inch cubes. Add the squash and onion to a large mixing bowl. Drizzle 1 tablespoon oil and season with salt and pepper, then thoroughly mix to coat.
- Bake for 20 minutes, tossing once around the 10-minute mark. Add in the walnuts and continue baking for 5 minutes more, or until the walnuts are golden and the squash starts to show charred bits at the tips and edges.
- While the veggies are roasting, cook rice. Heat a Dutch oven over medium-high heat. Add rice and broth, season with some salt, and add the remaining tablespoon of oil.
- Stir well and cook uncovered for 15 minutes or until liquid is absorbed. Allow it to chill until the veggies are done.
- Spread the cooked rice onto the tray with roasted veggies and sprinkle with cranberries. Mix well to combine.
- Taste and season with additional salt and pepper if needed. Sprinkle generously with fresh chopped parsley.
Notes
For storage:
- You can store it covered in your refrigerator for up to 2 days, just heat through when ready to serve.
- Use a wild rice blend that includes several varieties of rice. This allows the dish to have a texture balance of fluffiness, tenderness, and a slight chewiness.
- Since there are different brands of wild rice blends, be sure to cook according to your package instructions, veering towards the tender side. If the rice seems a bit too firm after cooking, mix in just enough extra broth to moisten all the rice and cover/simmer for 10 more minutes or until tender but not overly cooked.
- Add some freshly shaved Brussels sprouts in this rice pilaf recipe; you can use a bag of pre-shaved fresh Brussels sprouts if your grocery store carries it. If not, it’s simple to slice your own.
- If reheating after a night in the fridge, sprinkle with a bit of broth evenly over the top just before reheating, which ensures that rice stays moist.
Nutrition
Calories: 369kcal | Carbohydrates: 50g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Sodium: 321mg | Potassium: 472mg | Fiber: 6g | Sugar: 17g | Vitamin A: 6923IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 2mg