Description
Capture the essence of autumn with this Savory Wild Rice Stuffing with Mushrooms, a perfect dish for your Friendsgiving gathering. Infused with earthy mushrooms, aromatic herbs, and crispy vegetables, this stuffing is a flavorful celebration of seasonal ingredients. Whether served alongside roasted turkey or as a standalone vegetarian centerpiece, each bite offers warmth and joy, making it an unforgettable holiday tradition.
Ingredients
Scale
- 1 cup wild rice
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 2 cups fresh mushrooms (cremini and shiitake), sliced
- 1 teaspoon fresh thyme, chopped (or ½ tsp dried thyme)
- 1 teaspoon fresh sage, chopped (or ½ tsp dried sage)
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water. In a saucepan, combine it with vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes until tender.
- In a large skillet over medium heat, heat olive oil. Add onion and celery; sauté for about 5 minutes until soft. Add mushrooms and cook until they release moisture, around 7 minutes.
- Fluff the cooked wild rice with a fork and add it to the skillet with sautéed vegetables. Stir in thyme and sage; mix well.
- Season to taste with salt and pepper. If desired, add a splash more vegetable broth for richness.
- Preheat oven to 350°F (175°C). Transfer stuffing to a greased baking dish, cover with foil, and bake for 20 minutes. Remove foil during the last 5 minutes for a crispy top.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 270
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - Use day-old bread cubes for added texture. - Mix in nuts or dried fruit like walnuts or cranberries for extra flavor. - This dish can be made one day in advance—refrigerate before baking.