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Easy Budget Herbed Wild Rice Stuffing with Cranberries

Budget Friendly Herbed Wild Rice Stuffing - featured image
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A budget-friendly, nutty, and chewy wild rice stuffing studded with tart cranberries and fragrant herbs. Perfect for holidays or weeknight dinners, this naturally gluten-free and vegan dish is a crowd-pleaser that reheats beautifully.

Ingredients

Scale
  • 1 cup (200g) wild rice, rinsed
  • 3 cups (720 ml) low-sodium vegetable broth
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • ½ cup (75g) dried cranberries (unsweetened or reduced-sugar)
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, freshly ground
  • ½ cup chopped toasted pecans or walnuts (optional)

Instructions

  1. Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the rice with 3 cups of vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has split open. Drain any excess liquid and set aside.
  2. While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and celery, and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the dried sage, thyme, and rosemary over the vegetables. Stir for about 30 seconds until the herbs become fragrant.
  4. Add the cooked wild rice to the skillet with the vegetables. Stir in the dried cranberries, chopped parsley, salt, and pepper. If using toasted nuts, add them now. Mix everything together gently but thoroughly.
  5. Taste the stuffing and adjust the salt and pepper as needed.
  6. Optional for a crispy top: Preheat oven to 375°F (190°C). Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10-15 minutes until the top is lightly golden and crispy.
  7. Let the stuffing rest for 5 minutes before serving. Garnish with extra fresh parsley if desired.

Notes

For a make-ahead option, prepare the stuffing completely, transfer to a baking dish, and refrigerate for up to 2 days. Add 10 minutes to the baking time if baking from cold. If the stuffing seems dry after baking, add a splash of warm vegetable broth. If too wet, leave the foil off for the last 10 minutes of baking.

Nutrition

Keywords: wild rice stuffing, cranberry stuffing, herbed stuffing, budget-friendly stuffing, gluten-free stuffing, vegan stuffing, Thanksgiving side dish

Find it online: https://gleamgulp.com/easy-budget-herbed-wild-rice-stuffing-with-cranberries/