Wild Rice Mushroom Stuffing (Print-Friendly Version)
Savor the rich flavors of wild rice, mushrooms, and toasted pecans in this delicious side dish.
# Ingredients Required:
→ Grains and Liquid
01 -
240 ml wild rice blend
02 -
600 ml vegetable or chicken broth
→ Vegetables and Herbs
03 -
15 ml olive oil
04 -
1 small onion, finely chopped
05 -
2 garlic cloves, minced
06 -
225 g cremini or button mushrooms, sliced
07 -
1 tsp fresh thyme or ½ tsp dried thyme
08 -
½ tsp salt
09 -
¼ tsp black pepper
10 -
2 tbsp chopped fresh parsley
11 -
15 ml lemon juice or balsamic vinegar (optional)
→ Nuts
12 -
60 g toasted pecans, roughly chopped
# Detailed Directions:
01 -
Bring broth to a boil in a medium saucepan. Add wild rice, reduce heat to low, cover, and simmer for 40 to 45 minutes until rice is tender and liquid is absorbed.
02 -
While rice cooks, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent and fragrant.
03 -
Add sliced mushrooms, thyme, salt, and pepper to the skillet. Cook for 7 to 10 minutes until mushrooms are golden and moisture evaporates.
04 -
Stir cooked rice into the mushroom mixture. Add toasted pecans, parsley, and lemon juice or balsamic vinegar if using. Toss gently to combine and warm through.
05 -
Taste and adjust seasoning as needed before serving.
# Helpful Advice:
01 -
Toast pecans in a dry skillet or oven to enhance flavor.
02 -
Use chicken broth instead of vegetable broth for a richer taste.
03 -
Adjust thyme and black pepper quantities to suit your preference.