wild rice stuffing
Mushroom & Wild Rice Stuffing
Servings Prep Time
8-12servings 55minutes
Cook Time
35-40minutes
Servings Prep Time
8-12servings 55minutes
Cook Time
35-40minutes
Ingredients
  • 4cups wild rice blendWild rice, basmati, red and brown rice mix OR 2 cups brown rice and 2 cups basmati rice, combined
  • 3cups water
  • 5cups chicken stockdivided, may substitute vegetable stock
  • 5Tbsp butter substitute
  • 3 onionyellow, diced – about 3 cups
  • 2 leekswhite parts only, rinsed and chopped – about 3 1/2 cups
  • 2 cloves garlicminced
  • 5sprigs thymefresh
  • 4leaves sage
  • 2 pearscored and coarsely chopped, about 2 cups (optional)
  • 1cup cranberriesdried
  • 1/4cup parsleyfresh
  • 1 1/2lbs mushroomsportabella, shiitake or crimini – about 3 cups
Instructions
  1. In a large stock pot, add rice mix, water and first 3 cups of stock and a sprinkle of salt. Bring to a boil. stir well one time and lower to a simmer.
  2. Cover and cook for the wild rice blend for 25-30 minutes. If using the brown and basmati rice mix, cook for 15-20 minutes. The rice should be fork tender when done. Set aside.
  3. If using dried mushrooms, place in a small bowl and fill with water. Allow the mushrooms to re-hydrate, this makes them easier to dice. Set aside for 20 minutes. Drain mushrooms and pat dry with a paper towel before dicing.
  4. Dice the onions – they should yield about 4 cups.
  5. In a large dutch oven, melt the butter.
  6. Add diced onions to the melted butter and cook for about 10 minutes over medium heat, or until translucent.
  7. While the onions are cooking using the white part of the leeks only, cut them in half and rinse thoroughly. This is a good way to remove all the grit from the leeks. Chop leeks into small pieces and add to the onions.
  8. Over medium heat, cook leeks and onions for another 15 minutes, stirring occasionally.
  9. Dice the mushrooms and herbs while the onions and leeks are cooking.
  10. Add the diced mushrooms and herbs to the onion mixture. Stirring occasionally, cook for 10 minutes.
  11. Add cooked rice (should be about 10 cups cooked,) remaining 2 cups of stock, and if using chopped pears and/or cranberries to the mushroom and onion mixture. Stir well.
  12. If making in advance, cover tightly with plastic wrap and refrigerate.
  13. On the day of serving: -Spray casserole dish with cooking spray. -Transfer stuffing into the prepared casserole dish. -Spray the underside of a piece of aluminum foil with cooking spray to prevent the rice from sticking to it, and cover the stuffing. -Bake at 350° for 35-40 minutes. -If desired, garnish with fresh parsley.
Recipe Notes

This Mushroom and Wild Rice Stuffing recipe is dairy free, gluten free, vegetarian and vegan.

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