Wild Rice and Mushroom Stuffing | Side Dish Recipes | Hearty and Flavorful

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Bring warmth and depth to your holiday table with this delightful Wild Rice and Mushroom Stuffing. Bursting with earthy flavors and a medley of textures, this dish combines the nutty richness of wild rice with the savory taste of sautéed mushrooms, making it a perfect complement to your favorite roasted meats or as a satisfying vegetarian option.

Difficulty: Intermediate
Prep Time: 20 mins
Cook Time: 45 mins
Rest Time: 10 mins
Total Time: 1 hr 15 mins
Cooking Temp: 180°C (350°F)
Estimated Cost: $15
Calories: 250 kcal per serving
Best Season: Fall and Winter

Description:
This Wild Rice and Mushroom Stuffing is not only hearty and flavorful but also incredibly versatile. The combination of wild rice and a blend of fresh mushrooms creates a rich and satisfying dish, while the addition of aromatic herbs and vegetables elevates it to a gourmet level. Ideal for stuffing your turkey or served as a side, this stuffing can be made in advance and is sure to impress your guests with its delightful flavor and texture.

Ingredients:

• 1 cup wild rice, rinsed
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms (e.g., cremini, shiitake), chopped
• 1 cup celery, chopped
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• Salt to taste
• 1/2 cup toasted pecans or walnuts (optional)

Instructions:

1. Cook the rice: In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed. Once done, fluff with a fork and set aside.
2. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
3. Add the mushrooms and celery: Incorporate the chopped mushrooms and celery into the skillet. Sauté for about 7-10 minutes, or until the mushrooms are golden brown and the celery is tender.
4. Season the mixture: Sprinkle in the dried thyme, sage, and black pepper, mixing well to combine. Taste and adjust seasoning with salt as needed.
5. Combine the stuffing: In a large bowl, combine the cooked wild rice, sautéed vegetable mixture, chopped parsley, and toasted nuts (if using). Mix gently until all ingredients are well incorporated.
6. Prepare for baking: Transfer the stuffing to a greased baking dish. Cover with aluminum foil and bake in the preheated oven for 20-25 minutes. For a crispy top, remove the foil for the last 10 minutes of baking.
7. Serve: Remove from the oven and let the stuffing rest for about 10 minutes before serving. Enjoy warm as a side dish or use it to stuff your turkey.

Nutrition Facts (approx. per serving)

• Calories: 250 kcal
• Calories from Fat: 70 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 220mg
• Potassium: 400mg
• Total Carbohydrate: 38g
• Dietary Fiber: 5g
• Sugars: 2g
• Protein: 6g
• Vitamin A: 400 IU
• Vitamin C: 5 mg
• Calcium: 30 mg
• Iron: 1.5 mg

Notes:

• Storage: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Customization: Feel free to swap in your favorite vegetables or add dried fruits like cranberries or apricots for a hint of sweetness. You can also use gluten-free bread for a gluten-free option.
• Make Ahead: This stuffing can be prepared a day in advance. Simply assemble and refrigerate, then bake just before serving for a stress-free holiday meal.

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