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This Mushroom and Wild Rice Stuffing blends nutty wild rice with earthy mushrooms and crunchy toasted pecans for a side dish that’s full of hearty flavor and satisfying textures.
I tried this stuffing at a holiday party and it became the side that everyone keeps asking for every year. The mix of flavors and textures is cozy but still fancy.
Needed Ingredients
- One cup wild rice blend: chewy and filling base make sure it’s fresh and sealed
- Two and a half cups vegetable or chicken broth: adds richness and cooks the rice just right
- One tablespoon olive oil: for cooking and flavor
- One small onion finely chopped: gives a sweet, mild flavor
- Two cloves garlic minced: warms things up with aroma
- Eight ounces sliced cremini or button mushrooms: choose firm, clean mushrooms for deep umami
- One teaspoon fresh thyme or half teaspoon dried thyme: adds woody, herbal hints
- Half teaspoon salt: brings out the flavors
- Quarter teaspoon black pepper: a little heat
- Half cup toasted pecans roughly chopped: gives crunch and nuttiness toast them in a dry pan or oven for best taste
- Two tablespoons fresh parsley chopped: offers fresh color and brightness
- One tablespoon lemon juice or balsamic vinegar optional: brightens and balances richness
How To Cook
- Start The Rice:
- Heat broth to a boil in a medium pot. Add wild rice, lower to a simmer, cover, and cook for 40 to 45 minutes until the rice soaks up all the liquid and gets tender.
- Cook The Flavors:
- While rice simmers, warm olive oil in a big pan over medium heat. Toss in onion and garlic, cooking gently until the onion is clear and smells great.
- Get The Mushrooms Ready:
- Put mushrooms, thyme, salt, and pepper in the skillet. Cook for 7 to 10 minutes until mushrooms turn golden and most liquid is gone.
- Mix It Up:
- Fold the cooked rice into the mushroom mix along with toasted pecans and parsley. Pour in lemon juice or balsamic vinegar if you want. Stir it all gently and heat through.
- Fix The Taste:
- Give it a taste and add more salt or pepper if it needs it before serving.
Toasting the pecans is my favorite part. It wakes up their flavor and makes every bite so much better. I always look forward to this step.
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A splash of lemon juice at the very end really perks up the whole dish and brings all the flavors together.
Frequently Asked Cooking Questions
- → Which rice is best here?
Go for wild rice or a mix with wild rice. It adds a nice nutty taste and chewy feel that works great with mushrooms and pecans.
- → Can I swap mushrooms?
Absolutely. Cremini, button, or shiitake mushrooms all work and each brings its own earthy flavor.
- → What kind of broth fits best?
Either vegetable or chicken broth is good. Chicken broth makes it richer, while vegetable broth keeps it lighter.
- → How do I make pecans tastier?
Toast pecans in a dry pan or oven first. That really brings out their flavor and makes them crunchier.
- → How can I add a fresh twist?
Try adding a splash of lemon juice or balsamic vinegar at the end. It lifts the whole dish with a bit of zest.