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Minnesota Real Wild Rice Stuffing Recipe

Recipe by: 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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 10 m
  • Ready In1 h 40 m
  • 1Bring 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.
  • 2Mix 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.
  • 3Cook on Low until wild rice has softened and split, at least 40 more minutes.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 20 servings
  • 246 cals
  • 8 cups chicken broth
  • 4 cups wild rice
  • 3 cups cubed, stale cranberry-walnut bread
  • 1 cup chicken broth
  • 1 1/2 cups finely chopped celery
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 3/4 cup chopped pecans
  • 3/4 cup pine nuts
  • 1 onion, diced
  • 1 Granny Smith apple, diced
  • 1/2 cup finely chopped dried apricots
  • 4 cloves garlic, pressed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    246
    12%
  • Fat:
    7.7
    12%
  • Carbs:
    38.5
    12%
  • Protein:
    7.9
    16%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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