Minnesota Real Wild Rice Stuffing recipe

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Ingredients

8 cups chicken broth
4 cups wild rice
3 cups cubed, stale cranberry-walnut bread
1 cup chicken broth
1 ½ cups finely chopped celery
1 (8 ounce) can sliced water chestnuts, drained
¾ cup chopped pecans
¾ cup pine nuts
1 onion, diced
1 Granny Smith apple, diced
½ cup finely chopped dried apricots
4 cloves garlic, pressed

Nutrition Info

239.1 calories
carbohydrate: 38.1 g
cholesterol: 5.8 mg
fat: 7.5 g
fiber: 3.8 g
protein: 7.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 82.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 8 cups chicken broth and wild rice to a boil in a saucepan, reduce heat and simmer until rice is partially tender, about 30 minutes.

  2. Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.

  3. Cook on Low until wild rice has softened and split, at least 40 more minutes.

Recipe Yield

20 servings

Recipe Note

The nutty flavor of wild rice makes a great combo with dried apricots, pine nuts, and traditional ingredients. I combined some recipes and the result was eagerly consumed. When I made this I fully cooked the rice. This is a forgiving and flexible recipe. There are so many different things to add or substitute: walnuts, almonds, orange zest, dried cranberries, mushrooms, more bread, whatever you prefer.

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