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wildricestuffingCreditJeremyVeverka

Wild Rice & Apple Stuffing

This robust stuffing can be served as is for a side dish, though it’s an ideal filling for winter squashes.

Serves: 6 to 8
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Serves 6 to 8

What you need:

2-1/2 cups water
2/3 cup uncooked wild rice 
1 vegan bouillon cube 
1-1/2 tablespoons canola oil
1 medium red onion, chopped 
1 large celery stalk, diced 
2 medium apples, peeled and finely diced 
3 cups whole-grain breadcrumbs 
1/3 cup dried cranberries 
1/2 teaspoon seasoned salt
1/4 teaspoon dried thyme 
Freshly ground pepper to taste 
1/2 cup apple juice

What you do:

  1. In a small saucepan over medium heat, bring water to a simmer. Stir in wild rice and bouillon cube, bring to a simmer, then cover and simmer gently until water is absorbed, about 35 minutes.
  2. Preheat oven to 375 degrees. In a medium-sized skillet over medium heat, heat oil. Add onion and celery and sauté until golden brown. In a large mixing bowl, combine onion-celery mixture with cooked wild rice, apples, breadcrumbs, cranberries, salt, thyme, and pepper, and stir to combine. Slowly drizzle in apple juice, stirring constantly, until mixture is evenly moistened.
  3. In a lightly oiled shallow baking pan, transfer mixture and spread evenly in pan. Bake for 20 to 25 minutes, or until well heated through.

Photo by Jeremy Veverka