Search thousands of recipes reviewed by home cooks like you.

Minnesota Real Wild Rice Stuffing

Minnesota Real Wild Rice Stuffing

  • Prep

  • Cook

  • Ready In

birdseed

The nutty flavor of wild rice makes a great combo with dried apricots, pine nuts, and traditional ingredients. I combined some recipes and the result was eagerly consumed. When I made this I fully cooked the rice. This is a forgiving and flexible recipe. There are so many different things to add or substitute: walnuts, almonds, orange zest, dried cranberries, mushrooms, more bread, whatever you prefer.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
  2. Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
  3. Cook on Low until wild rice has softened and split, at least 40 more minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

slogin
3
10/2/2012

Tried this and everyone liked it will try it again and again

Marianne
2
10/23/2012

I really really wanted to like this rice more, and I think I'll try it again with a few changes. I made Cranberry Walnut Bread from this site so I could make this rice, and I let the slices dry out as much as they could. But when I added the bread, the rice became gummy. I used mushrooms rather than water chestnuts, and I omitted the pine nuts (until the price comes down) but otherwise followed the recipe. I'll make this again because I do like the other ingredients with the rice.

Emily Schminke Taege
1
7/11/2013

This was good, but the next time I make this I will definitely cut this in half.