Wild Rice Stuffing

Thanksgiving is just right out the door and if you are looking for a quick stuffing recipe this tis the one for you! This stuffing is made with tons of herbs, sweet cranberries, orange zest and crunchy pecans making it the perfect side dish for Thanksgiving! The balance between sweet and sour of the cranberries and the orange zest with all the herbs make it the perfect recipe for stuffed squash.

My favourite way to have this Wild Rice Stuffing is with roasted acorn squash. I baked my squash at 390ºF/200ºC for 30 to 40 minutes and once they are cooked I sprinkled some sea salt on the top and stuff them with the wild rice stuffing! And let me tell you it was the perfect combo!

This recipe is the best for last minute preparations as it takes only 15 min to prep! And its so good you can have it as a side or as actual stuffing.

This recipe is :

  • Gluten free

  • Sweet & Sour

  • Easy

This recipe is also packed with flavour and textures that everyone will love. So lets get to it!

Wild Rice Stuffing


Prep Time: 15 min

Cooking time: 45 min


  • 3 Cups Wild Rice

  • 1 White Onion, chopped

  • 2 Celery stalks, chopped

  • 3 1/ 2 Cups Vegetable broth

  • 1 Tbsp olive oil

  • 1 Orange

  • 1 tsp Garlic powder

  • 1/2 tsp of each: ground rosemary, nutmeg, thyme, pepper, sage

  • 3/4 Dried cranberries

  • 1/2 Cup toasted chopped pecans

  • 1/2 cup chopped parsley

  • 1-2 tsp salt


  1. Wash the orange and zest it by using fine grater to finely shave the skin. You should get around 1 tbsp or more of orange zest. Once you have the orange zest cut the orange into 2 and squeeze its juice in a bowl and set aside.

  2. Bring a large pot to medium heat. Add olive oil, diced onion and celery and orange zest and sauté until fragrant and soften. Add in spices and salt and continue to cook for 3 more minutes.

  3. Add the rice and cook for 2-3 min combining constantly ( this will make the rice absorb all the flavour!)

  4. Add vegetable broth, orange juice, and combine . Bring to boil and then reduce to a simmer, cover with a lid and cook for 45 minutes. Once cooked remove from the heat and let sit covered for 10 minutes more.

  5. Once it finishes setting add in the cranberries, pecans and parsley and mix until well combined. Enjoy!

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