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wild rice stuffing in a large white serving bowl
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4.5 from 8 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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: sides
Cuisine: American
Servings: 6 servings
Calories: 406kcal
Author: Dani Spies


  • 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


  • 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


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.


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