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Photo: Oxmoor House Photo by: Photo: Charles Masters

Wild Rice Stuffing with Dried Cherries and Toasted Pecans

Cooking Light NOVEMBER 2011

  • Yield: Serves 12 (serving size: about 1 cup)
  • Hands-on: 30 Minutes
  • Total: 1 Hour, 30 Minutes


  • 1/4 cup butter, divided
  • 2 cups thinly sliced leek (about 1 large)
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt, divided
  • 3 cups water
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup uncooked wild rice
  • 2 cups uncooked long-grain brown rice
  • 1/2 cup finely chopped peeled turnip
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped carrot
  • 2/3 cup chopped pecans, toasted
  • 1/2 cup chopped dried sweet cherries
  • 2 green onions, thinly sliced


1. Heat 2 tablespoons butter in a large saucepan over medium heat; swirl to coat. Add leek, thyme, and 1/2 teaspoon salt; sauté 8 minutes, stirring occasionally. Add 3 cups water, chicken broth, and wild rice; cover. Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes. Stir in brown rice; cover and simmer 30 minutes. Remove from heat.

2. Preheat oven to 400°.

3. Heat remaining 2 tablespoons butter over high heat in a large skillet; swirl to coat. Add turnip, celery, carrot, and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.

4. Combine rice mixture, turnip mixture, pecans, cherries, and onions in a large bowl. Spoon stuffing into a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400° for 20 minutes or until liquid is absorbed. Let stand 5 minutes before serving.

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 9.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 5.9g
  • Carbohydrate: 43.1g
  • Fiber: 3.9g
  • Cholesterol: 10mg
  • Iron: 1.5mg
  • Sodium: 268mg
  • Calcium: 40mg

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Wild Rice Stuffing with Dried Cherries and Toasted Pecans Recipe