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Best Homemade Autumn Wild Rice Stuffing with Cranberries

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This Autumn Herbed Wild Rice Stuffing with Cranberries & Almonds is a seasonal favorite—earthy wild rice paired with tart cranberries, toasty almonds, and fresh autumn herbs. It’s naturally gluten-free, make-ahead friendly, and perfect for Thanksgiving or cozy fall dinners.

Ingredients

Scale
  • 1 ½ cups wild rice (100% wild rice, not a blend)
  • 4 cups low-sodium vegetable broth
  • 1 strip orange zest (about 3 inches long)
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (about 1 ½ cups)
  • 3 celery stalks, diced small (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
  • ½ teaspoon dried sage (rubbed sage preferred)
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper, freshly cracked
  • ¾ cup dried cranberries (unsweetened or lightly sweetened)
  • ½ cup sliced almonds, toasted
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • Optional: ¼ cup toasted pecans or walnuts

Instructions

  1. Rinse the wild rice thoroughly under cold water in a fine-mesh strainer for about 30 seconds until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice, vegetable broth, orange zest strip, and bay leaf. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45-55 minutes until the grains have split open and are tender but still have a pleasant chew. Drain any excess liquid, remove the orange zest and bay leaf, and fluff with a fork. Set aside.
  3. While the rice cooks, dice the onion, celery, and carrots into uniform ¼-inch cubes. Mince the garlic and chop the fresh herbs. Measure out the dried cranberries and almonds.
  4. In a small dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, stirring constantly, until golden and fragrant. Transfer to a small bowl to cool.
  5. In a large skillet, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook for 6-8 minutes, stirring occasionally, until softened and the onions are translucent.
  6. Stir in the minced garlic, fresh thyme, fresh rosemary, dried sage, salt, and pepper. Cook for 1 minute until fragrant.
  7. Add the cooked wild rice to the skillet with the vegetables. Stir gently to combine and cook for 2-3 minutes.
  8. Remove the skillet from heat. Stir in the dried cranberries and toasted almonds.
  9. Add the fresh parsley and lemon juice. Toss gently to combine. Taste and adjust seasoning as needed.
  10. Let the stuffing sit covered for 5 minutes before serving. Serve warm or at room temperature.

Notes

Don’t skip rinsing the rice—it improves texture. Toast almonds carefully as they burn quickly. For make-ahead, cook rice and sauté vegetables separately, then combine and reheat with broth. The stuffing freezes well for up to 3 months.

Nutrition

Keywords: wild rice stuffing, autumn stuffing, cranberry stuffing, gluten-free stuffing, Thanksgiving side dish, wild rice recipe, herbed rice

Find it online: https://coracooks.com/best-homemade-autumn-wild-rice-stuffing-with-cranberries/