Wild Rice Stuffing

A savory, hearty stuffing built on nutty wild rice, sweet apple, dried cranberries, and mushrooms — a wonderful side for any holiday table, vegetarian or not.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method

Ingredients
  

  • 1 cup uncooked wild rice
  • 3 cups water
  • 2 veggie bouillon cubes
  • 1 tablespoon oil
  • 1 onion, chopped, plus leeks
  • 1 cup sliced mushrooms
  • 1 cup chopped apple
  • ¼ cup dried cranberries
  • 2 cups diced celery
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon poultry seasoning
  • ¼ cup salted cashews
  • Fresh parsley, for serving
  • Cubed tempeh, optional

Equipment

  • Medium saucepan with lid
  • Large skillet
  • Large mixing bowl
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula

Method
 

  1. Bring wild rice and water to a boil in a saucepan. Cover, reduce to a simmer, and cook until water is absorbed, about 30 minutes.
  2. Heat oil in a skillet over medium heat. Add onion, mushrooms, apple, cranberries, and celery, stirring until tender.
  3. Add salt, pepper, and poultry seasoning. Continue cooking until fragrant, about 10 minutes total.
  4. Combine rice with the vegetable mixture in a large bowl. Cover and keep warm until serving.

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