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Wild Rice Stuffing with Cranberries and Pecans

Wild rice stuffing with cranberries and pecans combines tender, lightly split rice with buttery sautéed vegetables, sweet cranberries, and toasted pecans. Baked in a 9-inch square dish until hot throughout and lightly browned, it makes a flavorful holiday side dish.
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Prep Time 15 minutes
Cook Time 1 hour 34 minutes
Resting 10 minutes
Total Time 1 hour 59 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice rinsed
  • 3 cups water
  • 1 tsp kosher salt
  • 0.5 cup pecans chopped
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs diced
  • 0.5 tsp dried sage
  • 0.25 tsp black pepper
  • 0.5 cup dried cranberries
  • 0.25 cup parsley fresh, chopped
  • 0.5 cup chicken broth low-sodium

Equipment

  • 1 9-inch square baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9-inch square baking dish.
  3. Combine the wild rice, water, and salt in a medium saucepan and bring to a boil.
  4. Cover, reduce the heat to low, and simmer for 45 to 55 minutes, until the grains are tender and some have split.
  5. Drain any excess water.
  6. Toast the pecans in a 12-inch skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  7. Transfer the toasted pecans to a plate.
  8. Melt the butter in the same skillet over medium heat.
  9. Add the onion and celery, and cook for 6 to 8 minutes, until softened.
  10. Stir in the sage and black pepper.
  11. Combine the cooked rice, onion mixture, cranberries, pecans, parsley, and chicken broth in the baking dish, stirring to distribute everything evenly.
  12. Cover the dish with foil and bake for 20 minutes.
  13. Uncover and bake for 10 to 15 minutes, until hot throughout and lightly browned on top.
  14. Let the stuffing rest for 10 minutes before serving.

Notes

Drain the rice well so the stuffing does not turn watery. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free version, replace the butter with olive oil.