Minnesota Real Wild Rice Stuffing

The nutty flavor of wild rice makes a great combo with dried apricots, pine nuts, and traditional ingredients. I combined some recipes and the result was eagerly consumed. When I made this I fully cooked the rice. This is a forgiving and flexible recipe. There are so many different things to add or substitute: walnuts, almonds, orange zest, dried cranberries, mushrooms, more bread, whatever you prefer.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 239 Calories

Ingredients

• ¾ cup chopped pecans
• ¾ cup pine nuts
• 1 onion, diced
• 1 cup chicken broth
• 8 cups chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 4 cloves garlic, pressed
• 1 ½ cups finely chopped celery
• 4 cups wild rice
• 3 cups cubed, stale cranberry-walnut bread
• 1 Granny Smith apple, diced
• ½ cup finely chopped dried apricots

Recipe Instructions

Step 1

Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.

Step 2

Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.

Step 3

Cook on Low until wild rice has softened and split, at least 40 more minutes.