Wild Rice Stuffing Wild Rice Stuffing

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 1 hour & 30 minutes
  • Portion size 8 servings



Preheat oven to 350°F. In large oven-proof pot, melt 2 tbsp butter, and oil over medium heat; cook onion, celery and garlic, stirring often, until tender, about 5 minutes.

Stir in rice; cook for 1 minute. Add broth, apricots, currants and herbs; season with salt and pepper. Bring to boil; cover and bake until rice is tender and liquid is absorbed, about 1 hour. Cover and let stand for 5 minutes.

Meanwhile, in skillet, melt remaining butter over medium heat; cook apples, brown sugar, cinnamon and nutmeg until slightly softened, about 4 minutes. Stir into rice.

This dish is the perfect compliment to our Citrus Roast Turkey with Leeks & Cranberries and Roasted Acorn Squash with Maple & Sage

Nutritional facts PER SERVING: about

  • Fibre 6 g
  • Sodium 180 mg
  • Sugars 22 g
  • Protein 9 g
  • Calories 335
  • Total fat 8 g
  • Cholesterol 15 mg
  • Saturated fat 3 g
  • Total carbohydrate 57 g
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Lunch & Dinner

Wild Rice Stuffing