Wild Rice Stuffing with Mushrooms and Pecans

Name: Wild Rice Stuffing with Mushrooms and Pecans
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 cup wild rice (rinsed); 3 cup water (for cooking rice); 225 g cremini mushroom (cleaned, sliced); 0.5 cup pecan (roughly chopped); 2 pcs celery (stalks, finely diced); 1 pcs onion (medium, finely diced); 3 pcs garlic (cloves, minced); 3 tbsp butter; 1 tbsp fresh sage (finely chopped); 1 tsp fresh thyme (leaves only); 0.25 tsp salt; 1 pinch black pepper; 0.5 cup vegetable broth; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

8/10

A hearty, nutty stuffing where earthy wild rice meets sautéed cremini mushrooms and toasted pecans. Fresh sage and thyme weave through every spoonful, with celery and onion providing a savory backbone. Perfect alongside roast turkey or as a stand-alone holiday side that feels rustic yet elegant.

PREP

15m

COOK

55m

SERVES

1 CUP

226 cal

SERVINGS

METHOD · 6 STEPS

boil · ~50 min
Cook the wild rice.
1.Bring 3 cups water to a boil in a medium saucepan.
2.Add rinsed wild rice and a pinch of salt.
3.Reduce heat to low, cover, and simmer until tender and grains start to split (45-50 min).
4.Drain any excess water and fluff with a fork.
prep · ~4 min
Toast the pecans.
1.Place a dry skillet over medium-low heat.
2.Add chopped pecans and toast, stirring frequently, until fragrant (3-4 min).
3.Transfer to a plate and set aside.
TIPWatch the pecans closely — they go from toasted to burnt in seconds.
saute · ~15 min
Sauté the vegetables and mushrooms.
1.Melt butter in the same skillet over medium heat.
2.Add diced celery and onion, cook until softened (5-6 min).
3.Add sliced mushrooms and cook until they release moisture and start to brown (7-8 min).
4.Stir in minced garlic, sage, and thyme, cooking until fragrant (1 min).
TIPDon't crowd the mushrooms — let them get a good sear for deeper flavor.
mix · ~2 min
Combine the stuffing.
1.Add the cooked wild rice and toasted pecans to the skillet with the mushrooms.
2.Pour in the vegetable broth and stir everything together.
3.Season with salt and black pepper, then stir to distribute evenly.
bake · ~20 min
Bake the stuffing to meld flavors.
1.Cover skillet with foil and bake for 15 minutes to let flavors meld.
2.Remove foil and bake uncovered for another 5 minutes to lightly crisp the top.
TIPIf your skillet isn't oven-safe, transfer the mixture to a greased baking dish before this step.
garnish
Garnish with fresh parsley and serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Simmer the wild rice uncovered for the last 10 minutes to check doneness—grains should be tender and some have split open.
2
Toast the pecans in a dry skillet and stir constantly—they can burn in seconds once fragrant.
3
Cook mushrooms in a single layer without stirring too often to achieve a deep golden-brown sear.
4
Use an oven-safe skillet (cast iron works great) so you can bake the stuffing directly without transferring.
5
Make the wild rice and toast the pecans up to 2 days ahead; store separately and assemble before baking.
6
If the stuffing seems dry after baking, drizzle a little warm vegetable broth over the top and toss gently.
7
For a crispier top, bake uncovered for the final 10 minutes and switch the oven to broil for 1-2 minutes.