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Wild Rice Stuffing Casserole

An easy make-ahead side dish for the holidays or a weeknight dinner.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 8
Calories: 230kcal


  • 1 cup California-grown wild rice rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 medium leek
  • 1 medium sweet apple
  • 1 medium stalk celery
  • 2 tablespoons olive oil
  • 2 teaspoons poultry seasoning
  • 2 cups gluten-free bread cubes (about 1" x 1"), toasted or regular whole grain bread if preferred
  • 1/2 cup shelled pistachios roughly chopped
  • 1/2 cup dried cranberries
  • 3/4 cup vegetable or chicken stock
  • salt to taste


  • Combine the rice, water, and 1/2 teaspoon salt in a saucepan. Bring the mixture to a boil, and then cover the pot, reduce the heat to low, and let the rice simmer for about 40 minutes or just until tender. Remove it from the heat. NOTE: you can prepare the rice a day ahead of time if desired.
  • While the rice is cooking, slice the leek into thin rings. Chop the apple into 1/2-inch cubes, and dice the celery.
  • Heat the olive oil in a saute pan over medium-high heat, and add the leek, apple, and celery. Saute for 8-10 minutes or until the leek turns golden.
  • When the rice is nearly cooked, preheat the oven to 325°F.
  • In a large mixing bowl, combine the cooked apples and vegetables with the poultry seasoning, bread cubes, pistachios, cranberries, and cooked rice. Toss everything well to combine.
  • Add the chicken stock to moisten everything. You may need less than 3/4 cup or slightly more.
  • Add extra salt to taste.
  • Pour the stuffing into an 8x8 casserole dish. Cover lightly with foil, and bake the stuffing for about 20 minutes . Remove the foil for the last 10 minutes to allow the bread to get toasty.


Calories: 230kcal | Carbohydrates: 36g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 234mg | Potassium: 261mg | Fiber: 4g | Sugar: 10g | Vitamin A: 249IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg
Did you make this recipe?Tag me @CravingSomethingHealthy!