• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Clean & Delicious logo

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Recipes
  • Video
  • Food For Thought
    • Intuitive Eating
    • Mental Health
    • Nutrition
    • Weight Loss
  • Shop
  • About
  • Contact
    • Work With Me

Home » Recipes » Dinner » Sides » Wild Rice Stuffing

Oct 26, 2021

Wild Rice Stuffing

4.60 from 10 votes
By Dani Spies
Jump to Recipe Print Recipe

This post may contain affiliate links.

Wild Rice Stuffing is a delicious alternative to traditional bread stuffing. This recipe is made with wild rice, dried cranberries, onion, mushrooms, pistachios and fresh herbs. It’s a colorful, nutritious and satisfying addition to any meal and is perfect for the holidays.

When it comes to the holidays, I am all about the side dishes. Some of our favorites include dairy-free mashed potatoes, cranberry sauce and this wild rice stuffing. It’s the perfect balance of sweet and savory and is so colorful and festive.

As much as I love my cornbread stuffing, this year instead of the usual bread stuffing, I decided I’m going to change things up with this rice stuffing recipe! It’s filled with delicious flavor and texture. This is also a great option if you have any vegetarian, vegan or gluten-free family or friends that will be joining you for any holiday celebrations.

Put this stuffing on your holiday menus, but also work this flavorful, easy recipe into weekday dinners. It’s easy, delicious and family-friendly.

What is Wild Rice?

Surprisingly, wild rice is not technically rice at all. Wild rice is the seed of a species of aquatic grass that grows primarily in the Great Lakes region of North America. It was originally grown and harvested by Native Americans, who have used the grain as a staple food for hundreds of years. It can now be conveniently found at pretty much any major grocery store in any region.

When shopping for wild rice, you will probably also notice the option to buy wild rice blend. You can really use either in this recipe. Wild rice is a longer and darker grain that with a nuttier flavor and texture. Wild rice blend is generally a combination of the wild rice and brown rice.

Ingredients Needed

  • Wild rice – the base of this stuffing and a delicious whole grain that’s packed with nutrients.
  • Sea Salt – to season the rice.
  • Dried cranberries – I love the sweet & tangy bites of dried cranberries. Dried cherries would also be delicious.
  • Extra virgin olive oil – for cooking the onion, mushrooms and rosemary (or thyme).
  • Yellow onion – for extra flavor in the stuffing.
  • Shiitake or cremini mushrooms – adds a delicious earthy, umami, flavor that works really well in this recipe.
  • Fresh herbs – we’re using rosemary or thyme and parsley to bring out the wonderful fall flavor.
  • Pistachios – gives the stuffing a lovely nutty flavor and adds color.
ingredients for making wild rice stuffing divided into small bowls

How to Make Wild Rice Stuffing

This is a super easy recipe! Here’s a quick rundown of how to cook this dish, but scroll down to the recipe card for the full, printable recipe.

  1. Cook rice. Boil a large saucepan of water with 2 teaspoons salt. Add the wild rice and cook until the grains are tender and beginning to split, 30-45 minutes. Drain the rice, then transfer back to the saucepan or into a bowl. Stir in the cranberries.
  2. Sauté veggies. Heat oil in a large skillet over medium-high heat. Add the onion and a pinch of salt. Cook 2 minutes, until the onion starts to soften. Add the mushrooms and rosemary and cook until the mushrooms are tender. Remove from the heat.
  3. Serve. Once the rice has cooked, add it to the skillet along with the pistachios and parsley and stir everything together to combine. Serve warm and enjoy!

Quick tip: Wild rice takes a bit of time to cook. While the rice is simmering away, you can go ahead and sauté the veggies.

sautéing mushrooms and onions and making wild rice stuffing

Make-Ahead Tip

If you’re making this dish for the holidays, it’s nice to have as much of this recipe as possible already prepared. You can cook the wild rice a day or two in advance. You can also chop the onion a day or two in advance.

Can I use this stuffing for the inside of the turkey? 

I don’t don’t recommend stuffing the turkey with this wild rice stuffing. You will most likely end up with overcooked rice, since the turkey takes much longer to cook.

What to Serve with Wild Rice Stuffing

This recipe falls somewhere between a stuffing and a rice pilaf, so it’s very versatile. We like to serve it as a healthy side with our juicy baked chicken thighs or our favorite cast iron salmon.

But it’s also a must alongside turkey at Thanksgiving or Christmas dinner.

Is wild rice healthy?

Wild rice is definitely a nutritious food to include in your diet! It is gluten-free, low in fat, and high in both lysine (an amino acid) and fiber. It is also a great plant-based protein source, containing 4 grams per one cup of cooked wild rice. And it is rich in the antioxidant, Manganese, which plays a role in keeping the mitochondria in your cells healthy.

Storage Recommendations

  • Storing. Leftover wild rice stuffing will keep well, refrigerated in an airtight container for up to 4 days. Reheat in the oven or microwave before serving. 
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
wild rice stuffing served with fresh rosemary

More delicious side dish recipes to try:

  • Holiday Salad with Apple Cider Dressing
  • Roasted Brussels Sprouts and Grapes
  • Beet Salad with Arugula and Walnuts
  • Brussels Sprouts with Apple and Bacon
  • Festive Kale Salad
  • Mashed Sweet Potatoes

If you make this delicious wild rice stuffing, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

wild rice stuffing in a large white serving bowl
Print Recipe
4.60 from 10 votes

Wild Rice Stuffing

Wild Rice Stuffing is a delicious alternative to traditional bread stuffing. This recipe is made with wild rice, dried cranberries, onion, mushrooms, pistachios and fresh herbs. It’s a colorful, nutritious and satisfying addition to any meal and is perfect for the holidays.
Course: sides
Cuisine: American
Author: Dani Spies
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6 servings
Calories: 406kcal

Ingredients

  • 1 ½ cups (240g) wild rice
  • 2 teaspoons salt
  • ½ cup dried cranberries
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 medium yellow onion chopped
  • 8 ounces (225g) shiitake or cremini mushrooms sliced
  • 2 teaspoons chopped fresh rosemary or thyme
  • 1/3 cup (40g) chopped pistachios
  • 2 tablespoons chopped parsley

Instructions

  • Bring a large saucepan of water to a boil with 2 teaspoons salt. Add the wild rice and cook until the grains are tender and beginning to split, 30-45 minutes. Drain the rice, then transfer back to the saucepan or into a bowl. Stir in the cranberries.
  • Heat the oil in a large (12-inch) sauté pan over medium-high heat. Add the onion and a pinch of salt. Cook 2 minutes, until the onion starts to soften. Add the mushrooms and rosemary and cook until the mushrooms are tender. Remove from the heat.
    sautéing mushrooms and onion
  • Add the wild rice to the skillet along with the pistachios and parsley, stirring to combine everything together. Serve warm.
    mixing wild rice with pistachios and fresh parsley

Notes

Use sweetened or unsweetened cranberries.
The wild rice stuffing can be prepared up to 3 days ahead and stored in the refrigerator. Reheat at 350 degrees 15-20 minutes before serving.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 65g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1173mg | Potassium: 605mg | Fiber: 7g | Sugar: 14g | Vitamin A: 270IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

Dairy Free, Diet, Gluten Free, Recipes, Sides, Vegetarian

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

    Leave a review Cancel reply

    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Teddy says

    October 26, 2021 at 10:41 am

    5 stars
    Wow – this looks delicious!! I’ll make this with baked chicken this week!!!

    Reply
    • Dani says

      October 26, 2021 at 10:57 am

      That sounds delicious! I love that you’re not waiting for the holidays to enjoy it.

      Reply
  2. Kristin Cospito says

    October 26, 2021 at 11:09 am

    5 stars
    Looks AMAZING! I’ve been looking for new recipes for side dishes and this is definitely going to be on my next menu. You never disappoint!!!

    Reply
    • Dani says

      October 26, 2021 at 11:14 am

      Thanks so much, sis! I hope you enjoy this one. XO

      Reply
  3. Josie says

    October 26, 2021 at 11:25 am

    5 stars
    Love everything in it , So it has to be good

    Reply
    • Dani says

      October 26, 2021 at 11:28 am

      Same! This is a really good one… and so easy 🙂

      Reply
  4. Louise Tortora says

    October 29, 2021 at 12:12 pm

    Love your recipes, would really help if serving size was included in nutritional facts, unless I missed it? Thanks!

    Reply
    • Dani says

      October 30, 2021 at 7:40 am

      Hi Louise! The nutritional info is all the way at the bottom of the recipe card for all of the recipes!

      Reply
  5. Felicia says

    November 26, 2021 at 11:27 am

    This was delicious! But I was really confused about the rice cooking instructions. You are a bit vague as to actually preparing it. I cooked 1 and a half cups of wild rice per package instructions and ended up with a ton more rice than I needed. (Being unfamiliar with wild rice, I didn’t know if it would expand quite as much as white or brown rice.) I’ve frozen the extra for now. You just say to boil the rice, and I haven’t seen anywhere where you tell us how much water to use.

    I skipped the mushrooms and didn’t have fresh rosemary or thyme. I just had sauteed red onion, the cranberries, fresh parsley, and pistachios. My cranberries were a little old, I guess, and starting to crystallize so I reconstituted them in hot water before adding to the rice.

    I prepared the whole thing without the pistachios the night before, then carried it to my parents’ for Thanksgiving and reheated it in the microwave when we were getting ready to eat, and then mixed in the pistachios which I had in a separate container already chopped.

    I thought it was an awesome addition to the meal, and still had some texture which was a nice contrast to all the other veggies that were soft. Thank you for this recipe!

    Reply

Primary Sidebar

Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

Learn more

Stay Connected

Never Miss a Recipe

Sign up for free recipes straight to your inbox.

Reader Faves

shrimp and green beans on small plate with fork

Roasted Shrimp and Green Beans

meatloaf muffins on plate

Turkey Meatloaf Muffins

Brussels Sprouts + Grapes

Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish

Turkey Stuffed Zucchini Boats - Clean & Delicious®

Turkey Stuffed Zucchini Boats

Roasted Rosemary Chicken

Baked Chicken And Potatoes

apple-protein-muffins

Apple Protein Muffins

Seasonal Picks

spinach frittata in cast iron pan

Spinach Frittata

warm blueberry crisp with vanilla ice-cream

Blueberry Crisp Recipe

open-faced fish taco on white plate

Easy Fish Tacos

healthy foods

10 Healthy Fridge Staples

blueberry oatmeal muffin cup

Baked Blueberry Lemon Oatmeal Muffin Cups

steamed beets in a white bowl

Simply Steamed Beets

My Ebooks

photo of salad and ice cream ebook

Search

As Featured On

Footer

Never miss a recipe!

Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide!

  • Recipes
  • Food For Thought
  • Shop
  • About
  • Work With Me

© 2023 Clean & Delicious. Privacy Policy

Jump on the Interest List for My New Course:

The Don’t Diet