Mushroom-Wild Rice Stuffing

Instead of using bread in your stuffing, give rice a try. In this recipe, the chewy texture of wild rice is accented with brown rice, nutmeg, and mushrooms.

Mushroom-Wild Rice Stuffing
15 mins
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  • 1 cup uncooked wild rice
  • 4 cups water
  • 1 cup uncooked brown rice
  • 1 tablespoon instant chicken bouillon granules
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 8 cups sliced fresh mushrooms (such as stemmed shiitake, baby portobello, and/or button)
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 2 cups shredded carrots
Rinse wild rice in a strainer under cold water about 1 minute. In a 4-quart Dutch oven, combine wild rice, the 4 cups water, the brown rice, bouillon granules, salt, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in mushrooms, celery, and onion. Return to boiling; reduce heat to medium-low. Cover and cook about 25 minutes more or until rice is tender, stirring occasionally. Drain. Stir in carrots. Serve immediately. Makes 12 servings.

Make Ahead Tip

  • Make-Ahead Tip

    Prepare Mushroom-Wild Rice Stuffing as directed; spoon into a 3-quart casserole. Cover and refrigerate for up to 24 hours. Bake, covered, in a 325 degree oven for 65 to 75 minutes or until heated through.

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