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Minnesota Real Wild Rice Stuffing

birdseed

"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."
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Ingredients

1 h 40 m servings 246 cals
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

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

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Reviews

Read all reviews 5
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I really really wanted to like this rice more, and I think I'll try it again with a few changes. I made Cranberry Walnut Bread from this site so I could make this rice, and I let the slices dry...

Tried this and everyone liked it will try it again and again

This was good, but the next time I make this I will definitely cut this in half.

I didn't like this at all. The only changes I made were no pine nuts, and I used plain gluten-free bread with a handful of craisins and walnuts instead of cranberry-walnut bread. The texture was...

This was a very good stuffing recipe for Minnesota wild rice. I served it alongside pork chops for dinner. You can add or delete items according to your taste and creativity. The recipe looked...