Wild rice, carrot and mushroom stuffing

How do you celebrate your traditional Thanksgiving feast? Weeks of preparation, shopping and cooking?

Why not add something new to your meal like this savory, earthy rice alternative to bread stuffing that can be made ahead and easily reheated.

A day before the feast, prepare rice stuffing and refrigerate in an airtight container. Simply reheat in microwave, or in a Dutch oven over medium-low heat on the stovetop, or a covered casserole dish placed in a 350ºF oven for 30 minutes. Be sure to add 2 to 3 tablespoons of stock before reheating to keep moist.

A bit of planning will make your holiday dinner will be a breeze.

Wild rice, carrot and mushroom stuffing

Servings: 10


2 tbsp extra-virgin olive oil

1 cup chopped yellow onion

1 cup chopped celery

1 cup chopped carrots

1 cup chopped white button mushrooms

2 cups uncooked wild rice or sprouted rice mix (brown, red & black)

1 tbsp unsalted butter

1 tbsp minced garlic

1 tsp chopped fresh sage

1 tbsp chopped fresh flat leaf parsley

4 cups unsalted chicken stock or broth

1/4 tsp kosher salt

3/4 tsp black pepper


Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots, mushrooms and rice; cook stirring occasionally until vegetables are tender, about 10 minutes. Add butter, garlic, sage and parsley, cook stirring constantly for a minute.

Pour in stock, increase heat to medium-high and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and all liquid is absorbed, about 35 to 45 minutes (check package for cooking time). Remove from heat, keep covered, let stand for 5 minutes. Fluff with a fork; season with salt and pepper. Transfer to a covered serving dish; garnish with parsley. Keep covered until serving.