April 19th, 2024
Recipes
Wild Rice Stuffing with Pecans
Valentina P
- Difficulty
•
- Time 40"
This Wild Rice Stuffing is a holiday favorite. Nutty wild rice and brown rice combine with dried cranberries, scallions, pecans, and sautéed shiitake mushrooms for a crowd-pleasing side dish. Any leftovers can convert into an equally delicious Sweet Potato Lentil Loaf.
How To MakeDiet Type: Plant-based
Shopping List
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For the Stuffing
- 2 1/2 cups cooked wild rice blend (Note 1)
- 6 ounces shiitake mushrooms, sliced
- 2 scallions, chopped (white and light green parts only)
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 1/4 cup pomegranate seeds (optional, for topping)
- 1 1/2 tablespoons extra-virgin olive oil For the Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- black pepper, to taste
Instructions
- Step 1: Cook the wild rice according to package directions (or as outlined in Note 1). Measure out 2.5 cups of cooked rice blend.
- Step 2: Toast the pecans in a dry pan for 3 to 4 minutes, or until fragrant. Shake the pan often. Set aside.
- Step 3: Heat the olive oil in a frying pan over medium-high heat. Add the sliced mushrooms and cook until soft, about 5 to 7 minutes. Add the scallions and cook an additional 1 minute. Set aside.
- Step 4: Combine all the salad ingredients in a large bowl. Stir in the vinaigrette. Toss to coat.
- Serve: Enjoy warm or at room temperature.
Recipe Notes
Note 1: Use a store-bought wild rice blend or make your own blend by combining 1/2 cup of dry brown rice + 1/2 cup of dry wild rice in a rice cooker. Use the water setting indicated for brown rice (about 2 cup of water). Alternatively, cook the rice blend over a stovetop with 2.5 cups of water. Bring to a boil, cover with a lid, reduce the heat to low, and simmer for 40 minutes or until the rice has absorbed the water.
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Wild Rice Stuffing with Pecans
PT40M 2 1/2 cups cooked wild rice blend (Note 1) 6 ounces shiitake mushrooms, sliced 2 scallions, chopped (white and light green parts only) 1/2 cup pecans, toasted 1/4 cup dried cranberries 1/4 cup fresh parsley, chopped 1/4 cup pomegranate seeds (optional, for topping) 1 1/2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil 1 tablespoon apple cider vinegar 1/4 teaspoon salt black pepper, to taste Gluten Free Vegan 5 Servings
Ingredients:
