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Wild rice stuffing
Canadian Thanksgiving wild rice, mushroom and cranberry stuffing baked in a dish
Canadian Thanksgiving falls on the second Monday of October, earlier than the American one, when the harvest is in, and in Ontario, Manitoba and the prairies wild rice often takes the place of bread in the stuffing. Wild rice is the seed of a native lake grass long harvested by First Nations, and it is nutty and chewy; here it is baked with buttery mushrooms, celery, onion, sage and tart dried cranberries, topped with toasted pecans. It is cooked in its own dish, never inside the bird, so it stays safe and vegetarian. Chef's tip: cook the wild rice until a few grains split open to show the white inside; underdone grains stay hard after baking.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 9 oz wild ricerinsed
- 4 ¼ cups vegetable stock
- 2 ⅛ oz butter
- 1 large onionfinely chopped
- 3 celery sticksdiced
- 10 ½ oz chestnut mushroomssliced
- 2 cloves garliccrushed
- 1 tbsp fresh sagefinely chopped
- 2 tsp fresh thyme leaves
- 2 ⅞ oz dried cranberries
- 3 tbsp fresh parsleychopped
- 1 tsp salt
- ½ tsp ground black pepper
- 2 ⅛ oz pecansroughly chopped
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Method
0/5 doneStep 1: Simmer the 9 oz wild rice in the 4 ¼ cups vegetable stock, covered, for 40–45 minutes until tender and some grains have split open. Drain, keeping about 200 ml of the cooking liquid.
45 minStep 2: Heat the oven to 350°F (325°F fan). Melt the 2 ⅛ oz butter in a large frying pan and cook the 1 large onion and 3 celery sticks over a medium heat for 8–10 minutes until soft.
10 minStep 3: Add the 10 ½ oz chestnut mushrooms and cook over a high heat for 6–8 minutes until their liquid has gone and they are browned. Stir in the 2 cloves garlic, 1 tbsp fresh sage and 2 tsp fresh thyme leaves for 1 minute. A common mistake is crowding the pan so the mushrooms stew grey; fry them in two batches if needed.
8 minStep 4: Mix the rice, vegetables, 2 ⅞ oz dried cranberries, 3 tbsp fresh parsley, 1 tsp salt, ½ tsp ground black pepper and 150 ml of the saved liquid. Spoon into a buttered 2-litre baking dish. You can cover and chill it for up to a day at this point.
3 minStep 5: Cover with foil and bake for 20 minutes (30 minutes if from the fridge), then uncover, scatter the 2 ⅛ oz pecans over and bake 10–15 minutes more until piping hot in the middle and the top is crisp. Add a splash more liquid if it looks dry.
25 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 7 g
- Carbs
- 40 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does wild rice stuffing take?
- About 100 minutes in total: 25 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of wild rice?
- Any long-grain rice, same amount.
- What can I use instead of vegetable stock?
- Chicken stock, same amount (not vegetarian).
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