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Cranberry-Pear Wild Rice Stuffing

Cranberry-Pear Wild Rice Stuffing

Adapted from Veg Kitchen


  1. 2 1/2 cups low-sodium vegetable broth
    2/3 cup raw wild rice
    1 1/2 tablespoons olive oil
    1 medium red onion, chopped
    2 large celery stalks, diced
    2 medium firm pears, cored and diced
    2 cups finely diced whole grain bread
    1/3 cup dried cranberries
    1/4 cup chopped pecans
    2 teaspoons salt-free seasoning (like Spike or Mrs. Dash)
    1/2 teaspoon dried thyme
    Salt and freshly ground pepper to taste
    1/2 cup apple cider


  1. Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the liquid is absorbed, about 35 minutes.
  2. Preheat the oven to 375°F.
  3. Heat the oil in a medium-size skillet. Add the onion, and sauté until translucent. Add the celery, and sauté over medium heat until both are golden.
  4. Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
  5. Transfer the mixture to a lightly oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.


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