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Cozy Herbed Wild Rice Stuffing with Cranberries and Almonds

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A cozy, herbed wild rice stuffing with sweet-tart cranberries and crunchy almonds. Perfect for holidays or any cozy night, this dish is naturally gluten-free, vegan, and packed with wholesome ingredients.

Ingredients

Scale
  • 1 cup wild rice (uncooked)
  • 3 cups vegetable broth (low-sodium)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil (or butter)
  • ¾ cup dried cranberries
  • ½ cup slivered almonds
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh sage, chopped (about 6–8 leaves)
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon dried marjoram (optional)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper, freshly ground
  • Zest of 1 orange
  • 1 tablespoon maple syrup

Instructions

  1. Rinse the wild rice: Place 1 cup of wild rice in a fine-mesh strainer and rinse under cold water for about 30 seconds.
  2. Cook the wild rice: In a large pot, combine the rinsed rice with 3 cups of vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45-50 minutes until tender and starting to split open. Drain any remaining liquid, fluff with a fork, and set aside.
  3. Toast the almonds: While the rice cooks, heat a small skillet over medium heat. Add ½ cup slivered almonds and cook, stirring frequently, for 3-4 minutes until golden and fragrant. Pour onto a plate to cool.
  4. Plump the cranberries: In a small bowl, cover ¾ cup dried cranberries with hot water (or orange juice). Let sit for 10 minutes, then drain.
  5. Sauté the vegetables: In the same large pot (wiped out), heat 3 tablespoons olive oil over medium heat. Add diced onion, celery, and carrots. Cook for 6-8 minutes until softened and onions are translucent. Add minced garlic and cook for 1 more minute until fragrant.
  6. Add herbs and seasonings: Stir in dried rosemary, dried marjoram, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 30 seconds to bloom the spices.
  7. Combine everything: Add the cooked wild rice to the pot with the vegetables. Stir in plumped cranberries, toasted almonds, orange zest, and maple syrup. Mix gently and cook for 2-3 minutes to meld flavors.
  8. Finish with fresh herbs: Remove from heat. Stir in fresh parsley, fresh sage, and fresh thyme. Taste and adjust seasoning (add more salt or a squeeze of lemon if desired).
  9. Rest before serving: Let the stuffing sit, covered, for 5-10 minutes before serving.

Notes

For best texture, use whole-grain wild rice (not quick-cooking). Toast almonds for maximum crunch. Layer dried herbs early and fresh herbs at the end for complex flavor. This stuffing tastes even better the next day. To reheat, add a splash of broth and warm gently on the stovetop.

Nutrition

Keywords: wild rice stuffing, cranberry almond stuffing, herbed stuffing, gluten-free stuffing, vegan stuffing, Thanksgiving stuffing, cozy side dish

Find it online: https://junomeals.com/cozy-herbed-wild-rice-stuffing-with-cranberries-and-almonds/