Wild Rice Stuffing

Wild Rice Stuffing
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 cup wild rice
  • 1 stick (4 oz.) butter
  • 1 pound mixed mushrooms, sliced
  • Salt and pepper
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 3 ribs celery with leaves, ribs and leaves separated and chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 1 cup long-grain white rice
  • 1/3 cup finely chopped fresh chives


In a medium saucepan, bring 4 cups salted water to a boil. Add the wild rice; return to a boil. Reduce the heat, partially cover and simmer until rice is al dente, 30 to 50 minutes, depending on the variety. Drain.

In a large skillet, melt 4 tbsp. butter over medium heat. Add the mushrooms; season. Cook, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Transfer to a bowl.

In the same skillet, melt the remaining 4 tbsp. butter. Add the onion, carrots, celery ribs, garlic and bay leaves; season. Cook, stirring often, until vegetables are soft, 4 to 6 minutes. Add the white rice, wild rice and 1 3/4 cups water. Cover, bring to a boil, then reduce heat to low and simmer until rice is tender, about 18 minutes. Discard bay leaves.

Stir in the mushrooms, half of the celery leaves and the chives; season. Sprinkle with the remaining celery leaves.