Wild Rice, Almond and Mushroom Stuffing
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½quarts chicken stock, turkey stock or vegetable stock
- 2cups wild rice
- Salt to taste
- 2tablespoons extra-virgin olive oil
- 1large onion or 4 shallots, chopped
- 4garlic cloves, minced
- ¾pound mushrooms, trimmed and sliced
- 1cup chopped celery
- ⅓cup toasted almonds, coarsely chopped
- ⅓cup dry sherry
- 2teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- ½cup chopped flat-leaf parsley
- 1 to 2tablespoons chopped fresh sage, to taste
- Black pepper, to taste
Nutritional analysis per serving (10 servings)
245 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 11 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Step 2
Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
- Step 3
Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
- You can make this pilaf a day or two ahead and keep it in the refrigerator.
Private Notes
Comments
I've made a similar recipe for years mixing wild and brown rice. However, I like the texture better with a mix of rice grains.
Last year, I tried wild rice and black pearl rice in equal quantities. They both require the same liquid ratios and cooking time but it was the flavor boost that came from the black pearl rice that was outstanding!
Happy Turkey Day!
I loved this recipe. I didn't use it as a stuffing, but as a side course. I used half Wild Rice and half Black Thai Rice because I didn't have enough of the former. It was so good that this side course could have been the whole meal as far as I am concerned. The only thing I would add is that when you drain the rice, you should save the water that the rice was cooked in. It makes such a fabulous, intense broth that you're halfway to another meal.
I used a wild rice blend--mostly brown rice, a little wild--and it was delicious. I would use a little wild rice (or other interesting rice) for flavor, but otherwise use what you have.
I make this every year for Thanksgiving as my dressing/stuffing (served as a side) and it’s become a beloved signature dish! I’ve often subbed white wine rather than get a bottle of sherry I won’t end up using before it goes off. For non-vegetarians, browning some sage pork sausage first and adding back in later really rounds this dish out.
We have made this several years in a row as a side dish since we spatchcock our turkey. Though this dish takes some time to make, it’s worth it for two reasons: 1) it’s delicious with the turkey and 2) it’s great as part of a thanksgiving leftover soup using turkey stock, turkey, and this rice. Combined with some half and half and Trader Joe’s Thai style green chili sauce (similar to Nam Prik Noom), it’s a quick and yummy use of leftovers with a slightly surprising twist from the Thai sauce
Made half amount for a side dish. Used all brown rice. Skipped sage. Added a squeeze of a lemon wedge. Used shiitake mushrooms. Served with fish. YUM!!!
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