Search form

Wild Rice and Mushroom Stuffing

Wild Rice and Mushroom Stuffing in a white serving dish on a tan background.
Prep Time: 
90 min prep time
Number of Servings: 
serves 16 as a side dish
Recipe Source: 
From The Good Housekeeping Christmas Cookbook by the Editors of Good Housekeeping ($30, Hearst Books, 2013)

Ingredients

  • 1 cup wild rice (6 oz), rinsed
  • 3 3⁄4 cups water, divided
  • 1 cup dried cranberries or raisins
  • 4 Tbsp unsalted butter, divided
  • 3 carrots, peeled and cut into 1⁄4-inch dice
  • 2 stalks celery, cut into 1⁄4-inch dice
  • 1 onion, cut into 1⁄4-inch dice
  • 1 tsp salt
  • 1⁄2 tsp dried thyme
  • 1⁄4 tsp coarsely ground black pepper
  • 8 oz shiitake mushrooms, stems discarded, caps sliced
  • 10 oz white mushrooms, trimmed and sliced
  • 2 cups long-grain brown rice
  • 1 (14.5) oz can low-sodium chicken broth (1O cups)

Directions

  1. In a 2-quart saucepan, heat wild rice and 2 cups of the water to boiling on high heat. Reduce heat to low. Cover and simmer until wild rice is tender, 35 to 40 minutes. Stir in cranberries. Heat for 1 minute. Drain mixture if necessary.
  2. Meanwhile, in a nonstick 5- to 6-quart Dutch oven, melt 2 tablespoons of the butter on medium heat. Add carrots, celery, and onion. Cook until tender and golden, 12 to 15 minutes. Stir in salt, thyme, and pepper. Cook 1 minute. Transfer to medium bowl.
  3. In same Dutch oven, melt remaining 2 tablespoons of butter over medium heat. Add shiitake and white mushrooms, and cook until mushrooms are tender and golden, and liquid evaporates, about 12 minutes. Transfer mushrooms to bowl with vegetables.
  4. Preheat oven to 325°.
  5. In same Dutch oven, heat brown rice, broth, and remaining 1O cups water to boiling on high heat. Reduce heat to low. Cover and simmer until tender, 35 to 40 minutes. Stir wild rice and vegetable mixtures into rice.
  6. Spoon stuffing into a 13x9-inch glass baking dish or shallow 3 1⁄2-quart casserole. Cover with foil and bake until heated through, about 20 minutes.

Notes

To cut down on last-minute cooking, prepare the components of this dish up to two days before serving. Increase the baking time to 1 hour.

Nutrition Info: 
Per serving: 188 Calories, 4 g Protein, 35 g Carbohydrates, 3 g Fiber, 4 g Total fat (2 g sat), 169 mg Sodium, ★★★ Vitamin D, ★★ Phosphorus, ★ Vitamin A, B1 (thiamine), B3 (niacin), B6, Magnesium, Zinc

You Might Also Like...

Wild Rice Stuffing

Wild rice in wooden bowl

Basmati Rice Pilaf with Shiitake Mushrooms and Walnuts

mushrooms on top of white rice

Raw Cauliflower Rice

Cauliflower rice in a blue bowl on a blue table next to a head of cauliflower with leaves.
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.