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Wild Rice and Cranberry Stuffing with Walnuts

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 10
  • 15 min
  • 105 min
  • $$
Gatheredtable
adapted fromWhole Foods Market

Ingredients

  • 2 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 7 cups low-sodium vegetable broth
  • 2 teaspoons sea salt
  • 2 cups uncooked wild rice
  • 2 cups uncooked basmati rice
  • 2 cups dried cranberries
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 cup walnuts, chopped and toasted
  • salt and pepper to taste

Directions

Prep: 1. Chop onions and garlic. Make: 1. Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. 2. Add garlic and cook 1 minute more. 3. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes. 4. Stir in basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. 5. Meanwhile, chop parsley, thyme and walnuts. Preheat oven to 375. Grease a 9- x 13-inch baking dish. 6. When basmati is soft, stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste. 7. Transfer rice mixture to greased baking dish and bake until light golden brown, 20 to 25 minutes.

Notes

Substitute golden raisins for the cranberries or pecans for the walnuts, if you like.

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