Wild Rice Stuffing

Wild Rice Stuffing

  • Prep:
  • Cook Time: 45 min
  • Total: 45 min
  • Serving: 8 People

Rich in complex carbohydrates and fiber, wild rice is also a good source of B vitamins, manganese, selenium, magnesium, and tryptophan. Dried cherries and pomegranate seeds are superstars in this holiday side dish, providing a healthy dose of disease fighting antioxidants and phytonutrients with anti-inflammatory properties.


  • 1 cup wild rice
  • 3 cups chicken or vegetable broth
  • 1/2 cup dried cherries
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 cup finely diced celery
  • 1/2 cup pomegranate seeds
  • 2 cloves garlic, minced
  • Juice of half a lemon
  • Black pepper to taste


  1. In a large pot, bring rice and broth to a boil; reduce heat, cover and simmer for 45 minutes, or until rice is tender and broth is absorbed. Transfer rice to a large bowl and add cherries, sage, and thyme; set aside.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat and cook onions and celery, stirring often, until vegetables are soft and golden; add garlic and cook, stirring, for 1 minute.
  3. Add onion mixture, pomegranate seeds, lemon juice, and black pepper to rice and toss to combine. Serve warm.
  4. Note: If you stuff and cook your turkey – as opposed to cooking stuffing and turkey separately – omit the pomegranate seeds while turkey cooks and use them as garnish when dinner is served. Pomegranate seeds tend to lose their beautiful color when exposed to heat.


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