📝 About This Recipe
This elegant stuffing celebrates the nutty, chewy texture of genuine lake-harvested wild rice paired with a trio of earthy mushrooms. Unlike bread-heavy stuffings, this dish offers a gluten-free alternative that is rich in North American heritage and deep, savory 'umami' notes from toasted pecans and fresh herbs. It is a sophisticated, aromatic side dish that captures the essence of a crisp autumn harvest and elevates any holiday table.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Wild Rice (rinsed thoroughly under cold water)
- 4 cups Vegetable or Chicken Stock (low-sodium preferred)
- 1 Bay Leaf (dried)
- 1/2 teaspoon Kosher Salt
The Aromatics & Mushrooms
- 4 tablespoons Unsalted Butter (or olive oil for a vegan option)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 3 stalks Celery (finely diced)
- 8 ounces Cremini Mushrooms (sliced)
- 4 ounces Shiitake Mushrooms (stems removed, caps sliced)
- 3 cloves Garlic (minced)
Herbs, Fruit & Crunch
- 1 tablespoon Fresh Sage (finely chopped)
- 2 teaspoons Fresh Thyme (leaves stripped from stems)
- 1/2 cup Dried Cranberries (for a touch of sweetness)
- 1/2 cup Raw Pecan Halves (toasted and roughly chopped)
- 1/4 cup Fresh Parsley (chopped for garnish)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large saucepan, combine the rinsed wild rice, 4 cups of stock, bay leaf, and salt. Bring to a vigorous boil over high heat.
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2
Once boiling, reduce the heat to low, cover the pot tightly, and simmer. Cook for 45-55 minutes until the rice grains have burst open to reveal their tender, pale interiors but still retain a slight 'bite'.
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3
While the rice simmers, place the pecan halves in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and golden. Remove from heat and chop roughly.
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4
In a large heavy-bottomed skillet or Dutch oven, melt the butter over medium-high heat until it begins to foam.
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5
Add the sliced leeks and diced celery. Sauté for 5-7 minutes until the vegetables are softened and the leeks become translucent.
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6
Increase the heat slightly and add the cremini and shiitake mushrooms. Cook undisturbed for 3 minutes to allow them to brown, then stir and cook for another 5 minutes until their moisture has evaporated and they are deeply caramelized.
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7
Stir in the minced garlic, chopped sage, and thyme. Cook for 1-2 minutes until the herbs release their fragrance, being careful not to burn the garlic.
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8
Once the rice is finished cooking, drain any excess liquid remaining in the pot and discard the bay leaf.
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9
Transfer the cooked wild rice into the skillet with the mushroom and leek mixture. Fold gently to combine all ingredients.
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10
Add the dried cranberries and toasted pecans. Stir well to ensure the fruit and nuts are evenly distributed throughout the rice.
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11
Taste the stuffing and adjust seasoning with additional salt and freshly cracked black pepper as needed.
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12
Cover the skillet and let it sit on the lowest heat setting for 5 minutes. This allows the flavors to meld and the cranberries to slightly plump up from the residual steam.
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13
Transfer to a warm serving bowl and garnish generously with fresh parsley before serving.
💡 Chef's Tips
For the best texture, ensure you use 100% wild rice rather than a 'wild rice blend' which often contains white rice that cooks much faster. If you prefer a crispier top, transfer the finished mixture to a baking dish and broil for 3-4 minutes before serving. To make this vegan, substitute the butter with a high-quality extra virgin olive oil or vegan butter alternative. Clean leeks thoroughly by slicing them first and then soaking the rings in a bowl of cold water to let the grit sink to the bottom. If the rice finishes before your vegetables, keep it covered in the pot to retain heat and moisture.
🍽️ Serving Suggestions
Pair this stuffing with a roasted turkey or Cornish game hens for a classic holiday feel. Serve alongside a crisp, dry Riesling or a light-bodied Pinot Noir to complement the earthy mushroom notes. It makes an excellent vegetarian main course when served inside a roasted acorn or butternut squash. Accompany with a side of tart cranberry sauce or a bright apple and fennel salad to cut through the richness. Leftovers are fantastic the next day stirred into a warm bowl of turkey noodle soup.