Best 4 Cranberry Pecan Wild Rice Stuffing Recipes

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**Cranberry Pecan Wild Rice Stuffing: A Festive Holiday Dish**

Experience the delectable flavors of the holiday season with our tantalizing Cranberry Pecan Wild Rice Stuffing. This flavorful dish, perfect for Thanksgiving and Christmas gatherings, combines the nutty crunch of pecans, the tangy sweetness of cranberries, and the earthy flavor of wild rice. With our easy-to-follow recipes, you can create a side dish that will delight your family and friends. From a classic wild rice stuffing to a vegetarian variation, we have options to cater to diverse preferences. Explore our collection of recipes and discover the perfect stuffing to complement your festive meal.

Here are our top 4 tried and tested recipes!

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES



Wild Rice Stuffing With Apples, Pecans and Cranberries image

Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Time 3h

Yield Makes about 8 cups, serving 12 to 16

Number Of Ingredients 13

1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups vegetable stock or water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried cranberries

Steps:

  • Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
  • While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
  • Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
  • Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams

CRANBERRY-PECAN BROWN RICE STUFFING



Cranberry-Pecan Brown Rice Stuffing image

Make and share this Cranberry-Pecan Brown Rice Stuffing recipe from Food.com.

Provided by Skippy BW

Categories     Brown Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup brown rice
1/2 cup dried cranberries
1 teaspoon dried orange peel
1/2 cup vegetable broth
1 tablespoon margarine
1/2 cup celery, finely chopped
2 tablespoons shallots, finely chopped (substitute with onions if you want)
1/4 cup parsley, chopped
1 teaspoon poultry seasoning
1/2 cup toasted pecans, chopped
salt & pepper

Steps:

  • Prepare rice according to package directions.
  • In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside.
  • Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Sauté for 3 minutes.
  • Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.

Nutrition Facts : Calories 304.4, Fat 14.1, SaturatedFat 1.6, Sodium 49.6, Carbohydrate 40.9, Fiber 3.9, Sugar 1.7, Protein 5.4

WILD RICE WITH CRANBERRIES & PECANS



Wild Rice with Cranberries & Pecans image

I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.

Provided by P48422

Categories     Rice

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup wild rice
3/4 cup medium barley
1 3/4 cups vegetable broth (or chicken broth)
1/4 teaspoon salt
2 cups water
3 tablespoons olive oil
1 large yellow onion, finely chopped (about 12 oz.)
2 cloves garlic, minced
2 stalks celery, finely chopped
1 large carrot, peeled and finely chopped
1/4 teaspoon salt
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leave
1/2 cup minced parsley
3/4 cup chopped pecans, toasted
3/4 cup dried cranberries (the sweetened kind)

Steps:

  • Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
  • If any liquid is still remaining after the rice is cooked, drain the rice.
  • Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
  • Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
  • Add the sage, thyme and parsley and saute 1 minute more.
  • Remove from heat.
  • Mix in the rice, the pecans and the cranberries.
  • Taste and adjust the salt and pepper to taste.
  • Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
  • You can use all wild rice or all barley.
  • Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
  • You can certainly use it to stuff poultry, though.

Nutrition Facts : Calories 250.6, Fat 13.1, SaturatedFat 1.5, Sodium 167, Carbohydrate 30.2, Fiber 6.3, Sugar 2.7, Protein 5.9

CRANBERRY PECAN BROWN RICE STUFFING



Cranberry Pecan Brown Rice Stuffing image

This stuffing also makes an excellent and flavorful side dish.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 8

Number Of Ingredients 11

2 cups Minute® Brown Rice, uncooked
½ cup dried cranberries
1 teaspoon dried orange peel
½ cup chicken stock
1 tablespoon margarine
½ cup celery, finely chopped
2 tablespoons shallots, finely chopped
1 teaspoon poultry seasoning
½ cup pecans, chopped and toasted
¼ cup fresh parsley, chopped
1 pinch salt and ground black pepper, to taste

Steps:

  • Prepare rice according to package directions.
  • In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
  • Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g

Tips for Making the Best Cranberry Pecan Wild Rice Stuffing:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stuffing. Look for plump, firm cranberries, fresh pecans, and flavorful wild rice.
  • Don't overcook the wild rice. It should be tender but still have a slight bite to it.
  • Sauté the vegetables before adding them to the stuffing. This will help to bring out their flavor and prevent them from becoming soggy.
  • Use a combination of fresh and dried herbs. This will give the stuffing a more complex flavor.
  • Don't be afraid to experiment with different ingredients. You can add other nuts, fruits, or vegetables to your stuffing to create a unique flavor profile.

Conclusion:

Cranberry pecan wild rice stuffing is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. It is perfect for Thanksgiving, Christmas, or any other special occasion. With its combination of sweet, tart, and nutty flavors, this stuffing is sure to be a hit with everyone at your table.

So what are you waiting for? Give this recipe a try today!

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