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Rice is Nice! - 31 recipes

Rice stuffing rocks! White rice, brown rice, wild rice - all play nicely with other ingredients to allow featured flavors to take their deserved place in the spotlight. Enjoy it with poultry, pork, seafood and more!

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By á-10360

Rate this recipe 4.3/5 (8 Votes)
Wild Rice Dressing 1 Picture
Details

Servings 12
Preparation time 25
Cooking time 70

  • 2 1/4 cups water
  • 1 (14.5-ounce) can reduced-sodium chicken broth
  • 1 cup wild rice
  • 1 cup long grain white rice
  • 3/4 cup dried cherries
  • 2 tablespoons port or cranberry juice
  • 1/4 cup butter
  • 3/4 cup celery, chopped
  • 3/4 cup leeks, chopped
  • 1/2 cup carrot, chopped (1 medium)
  • 1/4 cup fresh Italian (flat-leaf) parsley, snipped
  • 1 tablespoon fresh thyme, snipped
  • 1 tablespoon fresh sage, snipped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup almonds, sliced & toasted

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This Wild Rice Dressing features well seasoned wild and white rice, dried cranberries, celery, leeks and carrots

Top rated Rice Stuffing and Dressing recipes

By

Delicious flavors in this basmati rice dressing recipes -- sweetness from the dried fruits, and spicy flavors from ...

  • 2 cups brown basmati rice
  • 2 cups dried apricots, cut into quarters
  • 1 cup dried sweetened cranberries
  • 1 cup dried unsweetened flaked coconut
  • 2 cups slivered almonds
  • 3/4 cup butter
  • 2 cups chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lime peel
  • 1/2 teaspoon ground cinnamon
0/5 (0 Votes)

By

Try this version of Gluten-Free Stuffing, made with quinoa and red rice stuffing mix

  • 1 packet quinoa and red rice (included with mix)
  • 3 1/4 cups water
  • Kosher salt, to taste
  • Unsalted butter for baking dish, plus 3 tablespoons
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 bunch Tuscan kale (about 8 ounces) stems removed and leaves thinly sliced
  • 1 tablespoon fresh oregano, chopped
  • 1 packet spices (included with mix)
  • 1 packet dried cranberries (included with mix)
  • 1/2 cup pine nuts, toasted
  • Zest 1 lemon
  • 1 cup vegetable stock, warmed
  • Shaved Parmigiano-Reggiano cheese for serving (optional)
4.8/5 (10 Votes)

By

Graham Elliot’s Wild Rice and Cranberry Stuffing is the best tasting and healthiest choice you can make this Than...

  • 2 tablespoons olive oil
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 2 cloves garlic, minced
  • 1 cup chestnuts, roasted and chopped
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon fresh nutmeg
  • Salt & pepper, to taste
  • 1/3 cup white wine
  • 1/4 cup dried cranberries
  • 1 cup cooked wild rice
4.4/5 (5 Votes)

By

Looking for the perfect Thanksgiving side dish? Try this delicious Wild Rice Dressing with Roasted Chestnuts & Cran...

  • 2 cups uncooked wild rice
  • 2 cups fat-free, lower-sodium chicken broth
  • 2 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1 1/2 cups whole roasted bottled chestnuts
  • 1 cup sweetened dried cranberries
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 cups halved lengthwise and thinly sliced carrot
  • 1 1/2 cups yellow onion, chopped
  • 1 1/4 cups thinly sliced celery
  • 1/2 cup minced fresh flat-leaf parsley
  • 2 tablespoons fresh sage, minced
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon black pepper
5/5 (1 Votes)

By

This rice stuffing is loaded with delicious portobello mushrooms and Brussels sprouts, making it a perfect side dis...

  • 8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
  • 4 1/2 cups low-salt chicken broth
  • 3 tablespoons chopped fresh thyme
  • 1 1/4 cups short-grain brown rice
  • 1 1/4 cups wild rice
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • 1 (14-ounce) bag frozen pearl onions, thawed
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
  • 8 ounces Brussels sprouts, trimmed and thinly sliced
  • 1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional
5/5 (1 Votes)

By

This traditional Thanksgiving stuffing recipe starts with rye bread and adds wild rice for a hearty (and tasty) stu...

  • 2 loaves seeded rye bread
  • 2 onions chopped
  • 1 pound fresh sausage
  • 8 ounces mushroom, chopped
  • 2 ribs celery, chopped
  • 1 fennel, chopped
  • 1 teaspoon fennel seeds
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 cup wild rice
  • 2 tablespoons butter
  • 3 eggs
  • 1 1/4 cup turkey broth
5/5 (1 Votes)

By

Wild rice porcini mushroom dressing is a perfect fall side dish, or stuff your game hen for an easy (but impressive...

  • 3/4 cup dried porcini mushrooms, about 3/4 ounces
  • 3 onions, peeled and finely chopped, about 1 1/2 pounds
  • 1 teaspoon dried thyme
  • 1/4 teaspoon fresh-grated or ground nutmeg
  • 6 cups fat-skimmed chicken broth, or vegetable broth
  • 3 cups wild rice, rinsed and drained
  • 3 tablespoons dry sherry, optional
  • Salt
4.8/5 (10 Votes)

By

This Wild Rice, Fruit, & Pecan Stuffing looks just as good as it tastes! Please note, cooking times for wild rice v...

  • 1 1/2 tablespoons olive oil
  • 3 large celery stalks, finely chopped
  • 1 cup onion, finely chopped
  • 1 garlic clove, thinly sliced
  • 1 1/2 cups wild rice
  • 2 cups low-salt chicken or turkey broth (can use vegetable broth, too)
  • 1 bay leaf
  • 1 teaspoon kosher salt plus more
  • 3/4 cup (3 ounces) pecans
  • 1/2 cup dried cranberries
  • 1/4 cup (about 3 ounces) dried apricots, coarsely chopped
  • 1/4 cup (about 2 1/2 ounces) golden raisins
  • Freshly ground black pepper
  • 1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
  • 1 1/2 cups thinly sliced small celery stalks (from celery heart)
  • 1/2 cup celery leaves from celery heart, coarsely chopped
4.6/5 (7 Votes)

By

The elegant bird is filled with an herbed rice and apricot stuffing

  • STUFFING:
  • 1 cup dried apricots, coarsely chopped
  • 1/2 cup dried currants
  • 2 cups ruby port
  • 4 cups chicken stock, or canned broth
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 small onions, minced
  • 2 celery stalks, chopped
  • 2 cups long-grain rice
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons minced fresh thyme ,or 2 teaspoons dried, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • SAUCE:
  • 2 cups apple cider
  • 4 cups goose stock, or chicken stock
  • GOOSE:
  • 1 (11- to 13- pound) goose, fat removed from cavity; neck, gizzard ad heart reserved for goose stock
  • 1 lemon, halved
  • 1 tablespoon salt
  • 1 tablespoon freshly ground pepper
  • 2 cups goose stock (see recipe below)
  • GOOSE STOCK (Bon Appétit November 1989 page 84).
  • Makes 6 Cups.
  • 9 cups chicken stock or canned low-salt broth
  • Neck, gizzard and hear form 1 goose
  • 2 celery stalks, chopped
  • 1 carrot, peeled and chopped
  • 1 bouquet garni (1 celery stalk, 1 bay leaf, 2 thyme sprigs, 6 peppercorns)
  • 1/2 cup currant jelly
4.5/5 (6 Votes)

By

Delicious wild rice stuffing is easy to make

  • 2-4 boxes Uncle Ben's Chicken and Wild Rice Mix
  • 3-6 sausage links
  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 8 ounces mushrooms, chopped
  • 2-4 eggs
4/5 (1 Votes)

By

Zucchini boats are stuffed with a vegetable and rice stuffing, topped with shredded cheese and baked

  • 1 (12-inch) long zucchini, about 3 inch in diameter. If smaller zucchini are used, there may be leftover filling because cavities will not be as deep.
  • 1 cup finely chopped onions
  • 2 cups chopped mushrooms
  • 2 tablespoons oil
  • 2 cup grated swiss cheese
  • 1 cup cooked brown rice
  • 1 cup finely chopped walnuts
  • 3 large eggs, beaten
  • 1 teaspoon curry - optional
  • Salt and pepper, to taste
4/5 (1 Votes)

By

Start with the basic bread stuffing and then add in the extra ingredients to your preference to make this stuffing

  • 3 cups Panera sourdough bread in 1/2" cubes
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery stalks and leaves
  • 1 teaspoon dried thyme leaves
  • 3/4 teaspoons dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/3 to 1/2 cup melted butter
  • 1/2 cup your favorite additions (such as chopped pecans, chopped water
  • chestnuts, toasted sliced almonds, currants, wild rice, gently sautéd chopped oysters)
4/5 (1 Votes)

By

Wild rice stuffing highlights a blend of wild mushrooms and seasoned with sage and thyme

  • 8 tablespoons butter, 1 stick
  • 4 large onions, halved, and thinly sliced
  • 1 1/4 pounds assorted wild mushrooms sliced, such as crimini and stemmed shiitake
  • 3 tablespoons chopped fresh thyme
  • Salt, to taste
  • Freshly-ground black pepper, to taste
  • 5 cups canned low-salt chicken broth
  • 3 teaspoons chopped fresh sage
  • 1 1/3 cups wild rice, about one 8-ounce package
  • 1 1/4 cups long-grain white rice
  • 1 3/4 cups coarsely-chopped dried pears (optional)
  • 3/4 cup chopped fresh Italian parsley
4/5 (1 Votes)

By

Wild Rice Stuffing is a wonderful way to have the flavors of a traditional stuffing with wild rice - perfect for so

  • 1 1/2 cups wild rice blend (I like Lundberg Wild Blend)
  • 2 1/4 cups gluten-free chicken broth
  • 1 dried bay leaf
  • Salt and pepper
  • 4 slices bacon, chopped
  • 2 tablespoons butter
  • 1 jumbo shallot, or 1 small onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, finely chopped
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1/4 cup whole almonds, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup freshly grated parmesan cheese, optional
0/5 (0 Votes)

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