Best 2 Herbed Rice Stuffing Recipes

Herbed rice stuffing is a delicious and versatile dish that can be served as a side dish or as a main course. It is made with rice, herbs, and other ingredients, and can be cooked in a variety of ways. This article will provide you with some tips on how to make the best herbed rice stuffing, including the best ingredients to use, the best cooking methods, and the best ways to serve it.

Let's cook with our recipes!

HERBED WILD RICE & QUINOA STUFFING

Herbed Wild Rice & Quinoa Stuffing image

Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing - and nobody will guess its little secret: it's vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred - perfect for those that prefer to skip the turkey.

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
1 large yellow onion (finely chopped)
2 stalks celery (chopped (about 1/2 cup))
2 medium Granny Smith apples (peeled and diced)
2 medium cloves garlic (peeled and finely minced)
2 tablespoons fresh thyme leaves (minced)
1 teaspoon kosher salt + more to taste
1/2 cup dry-ish white wine (I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too)
4 cups low-sodium vegetable broth
2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
1 cup uncooked quinoa (rinsed well)
1 1/2 cups dried cranberries
1 cup raw pecans (chopped)
1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
1/4 cup fresh sage leaves (minced)

Steps:

Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

HERBED RICE STUFFING

Herbed Rice Stuffing image

For a change of pace, try a rice stuffing for your holiday turkey. If you're entertaining a crowd, prepare two different stuffing recipes, one in the bird and one baked in a casserole, to add interest to your meal. For this recipe I'm using the casserole method. At the bottom you'll see some Stuffing Tips I've included. This...

Provided by Tammy Raynes

Categories Rice Sides

Time 1h10m

Number Of Ingredients 11

Ingredients

1/2 lb bulk pork sausage
1/2 lb ground beef
1/2 c chopped onion
2 eggs, slightly beaten
1 Tbsp poultry seasoning
2 Tbsp minced fresh parsley
2 Tbsp minced celery leaves
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
4 c cooked white rice, cooled

Steps:

1. In a large skillet, brown sausage, beef and onion; drain. In a large bowl, combine eggs, poultry seasoning, parsley, celery leaves, salt, pepper and garlic powder; mix well.
2. Add meat mixture and rice. Transfer to a greased 2-1/2 quart baking dish. Cover and bake at 325 degrees for 60 minutes. uncover and bake 10 minutes longer or until lightly browned.
3. STUFFING TIPS: - How much stuffing will fit into a bird? Prepare about 3/4 cup stuffing for every 1 pound of poultry. - You can prepare stuffing ahead of time and refrigerate it. But never stuff the poultry until you are ready to bake. Loosely spoon stuffing into the neck and body cavities to allow for expansion as the poultry roasts.
4. - Stuffed poultry requires more roasting. Add 15-45 minutes to the time unstuffed poultry takes. - The internal temperature of the stuffing must reach 165 degrees in order to be fully cooked.
5. - Cover the whole bird and let it stand for 10-20 minutes before removing the stuffing. Remove all stuffing and store any leftovers in separate containers in the refrigerator. - Stuffing can also be baked in a casserole dish as this recipe suggest. You can bake it at the same time as the poultry.

Tips:

Use fresh herbs: Fresh herbs add a burst of flavor to the stuffing. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
Toast the rice: Toasting the rice before adding it to the stuffing helps to give it a nutty flavor and prevents it from becoming mushy.
Don't overstuff the turkey: Overstuffing the turkey can make it difficult to cook evenly and can also cause the stuffing to become dry.
Bake the stuffing separately: If you're worried about the stuffing not cooking through, you can bake it separately in a casserole dish.
Let the stuffing rest before serving: Letting the stuffing rest for a few minutes before serving allows the flavors to meld and makes it easier to slice.

Conclusion:

Herbed rice stuffing is a classic Thanksgiving side dish that is easy to make and always a crowd-pleaser. With its aromatic herbs, savory sausage, and fluffy rice, this stuffing is sure to be a hit at your next holiday gathering. So next time you're looking for a delicious and easy stuffing recipe, give this herbed rice stuffing a try. You won't be disappointed!