Best 9 Wild Rice Pecan And Dried Fruit Stuffing Recipes

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Wild rice pecan and dried fruit stuffing is a flavorful and nutritious dish that can be enjoyed as a side dish or a main course. This dish is made with a combination of wild rice, pecans, dried fruits, herbs, and spices. The wild rice provides a nutty flavor and chewy texture, while the pecans add a crunchy texture and a rich flavor. The dried fruits, such as cranberries, raisins, and apricots, add a sweet and tangy flavor to the dish. The herbs and spices, such as thyme, sage, and rosemary, add a savory flavor and aroma. This dish is a great way to use up leftover wild rice and dried fruits, and it can be easily tailored to your own taste preferences.

Let's cook with our recipes!

WILD RICE, FRUIT, AND PECAN STUFFING



Wild Rice, Fruit, and Pecan Stuffing image

Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).

Provided by Sarah Dickerman

Categories     Fruit     Side     Thanksgiving     Dinner     Stuffing/Dressing     Cranberry     Apricot     Pecan     Fall     Healthy     Low Cholesterol     Wild Rice     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 16

1 1/2 tablespoons olive oil
3 large celery stalks, finely chopped
1 cup finely chopped onion
1 garlic clove, thinly sliced
1 1/2 cups wild rice
2 cups low-salt chicken or turkey broth
1 bay leaf
1 teaspoon kosher salt plus more
3/4 cup (3 ounces) pecans
1/2 cup dried cranberries
1/4 cup (about 3 ounces) dried apricots, coarsely chopped
1/4 cup (about 2 1/2 ounces) golden raisins
Freshly ground black pepper
1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
1 1/2 cups thinly sliced small celery stalks (from celery heart)
1/2 cup celery leaves from celery heart, coarsely chopped

Steps:

  • Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-40 minutes.
  • Meanwhile, preheat oven to 325°F. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5-7 minutes. Let cool; coarsely chop. DO AHEAD: Can be made 1 day ahead. Store nuts airtight at room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.
  • Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
  • Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.

CRANBERRY-PECAN WILD RICE STUFFING



Cranberry-Pecan Wild Rice Stuffing image

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

Provided by Food Network Kitchen

Time 55m

Yield 6-8

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the dish
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups cooked wild rice
2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving
2/3 cup toasted pecan pieces, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped

Steps:

  • Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
  • Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

APRICOT-PECAN WILD RICE



Apricot-Pecan Wild Rice image

Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.-Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups finely chopped onions
1-1/2 cups finely chopped celery
4 teaspoons canola oil
5 cups cooked wild rice
3/4 pound dried apricots, coarsely chopped
1-1/3 cups reduced-sodium chicken broth
1/2 cup coarsely chopped pecans, toasted
1/2 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 204 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 282mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

WILD RICE WITH DRIED FRUIT AND NUTS



Wild Rice with Dried Fruit and Nuts image

This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

4 scallions
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
2 tablespoons red-wine vinegar
1/2 cup dried cherries or cranberries
1/2 cup pecans, toasted and chopped

Steps:

  • Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
  • Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g

WILD RICE & PECAN STUFFING FOR POULTRY



Wild Rice & Pecan Stuffing for Poultry image

Make and share this Wild Rice & Pecan Stuffing for Poultry recipe from Food.com.

Provided by Bergy

Categories     Chicken

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

7 cups chicken broth or 7 cups vegetable broth
1 bay leaf
1 1/2 cups wild rice
1 1/2 cups long grain rice (basmati)
1/2 cup butter
2 large onions, chopped
1 1/2 cups celery, chopped
1/2 lb mushroom, cleaned & sliced
4 garlic cloves, peeled and minced
2 teaspoons dried thyme
1/4 cup madeira wine
2 eggs, beaten
1 cup toasted pecans, chopped
3/4 cup fresh parsley, finely chopped

Steps:

  • Bring 6 1/2 cups of the broth and the bay leaf to a boil (use a fairly large saucepan).
  • Add wild rice and simmer the wild rice covered for 30 minutes, add long grain rice, keep covered and cook for apprx 20 minutes more.
  • Watch that the rice does not burn because the stock will be absorbed (if necessary add a touch of water if the rice is not cooked) Transfer the rice to a large bowl.
  • Melt the butter in a skillet, add onions& celery, saute for 10 minutes.
  • Add mushrooms, garlic & thyme, continue sauteing until the mushrooms are tender (8 minutes) Add Madeira, bring to a boil.
  • Pour mushroom mixture over the rice.
  • Stir in the beaten eggs and remaining 1/2 cup stock.
  • Add pecans & parsley.
  • mix well.
  • Ready to stuff your favorite bird as soon as it has cooled.

Nutrition Facts : Calories 345.1, Fat 16.4, SaturatedFat 6, Cholesterol 55.6, Sodium 528.4, Carbohydrate 39.7, Fiber 3.4, Sugar 3.1, Protein 10.5

WILD RICE STUFFING WITH DRIED APRICOTS AND PECANS



Wild Rice Stuffing with Dried Apricots and Pecans image

Make and share this Wild Rice Stuffing with Dried Apricots and Pecans recipe from Food.com.

Provided by Diana Adcock

Categories     Rice

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups wild rice
2 cups chicken stock
1/2 teaspoon salt
1/2 cup chopped pecans
3/4 cup chopped dried apricot
2 stalks celery, chopped well
2 carrots, shredded
1 yellow onion, diced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1/4 cup fresh parsley, chopped
pepper

Steps:

  • In a medium saucepan over medium high heat combine the rice, stock, 1/4 t.
  • salt and 2 cups water.
  • Bring to a boil.
  • Reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes.
  • If all the liquid isnt absorbed dont worry about it, as long as the rice is done.
  • Add the apricots, celery, carrots, onions and nuts to the rice mixture, stir and cover for 15 minutes.
  • Taste and add remaining salt if you want and pepper to taste.
  • Drain if needed.
  • Stuff bird or place in a buttered casserole dish and bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 256, Fat 6.2, SaturatedFat 0.7, Cholesterol 1.8, Sodium 255.2, Carbohydrate 44.1, Fiber 5, Sugar 10.2, Protein 8.9

WILD RICE STUFFING WITH PEARL ONIONS, DRIED CHERRIES AND APRICOTS



Wild Rice Stuffing with Pearl Onions, Dried Cherries and Apricots image

Categories     Onion     Rice     Side     Thanksgiving     High Fiber     Stuffing/Dressing     Raisin     Apricot     Cherry     Pecan     Fall     Thyme     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 10

6 tablespoons (3/4 stick) butter
18 ounces pearl onions, blanched in boiling water 1 minute, peeled
4 1/2 cups canned low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups wild rice (about 6 1/2 ounces)
1 1/4 cups long-grain white rice
1 6-ounce package dried apricots, coarsely chopped
1 cup dried tart cherries
1 cup raisins
1 cup pecans, toasted, chopped

Steps:

  • Melt 2 tablespoons butter in large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Set aside.
  • Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan. Add wild rice; bring to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
  • Stir dried apricots, dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir pearl onions and remaining 4 tablespoons butter into rice. Mix in pecans. Season generously with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

WILD RICE, PECAN, AND DRIED FRUIT STUFFING



Wild Rice, Pecan, and Dried Fruit Stuffing image

Number Of Ingredients 14

12 ounces loose pork sausages
4 shallots quartered
2 1/4 cups low-sodium chicken broth
1/2 cup wild rice
2 tablespoons plus 1 teaspoon fresh thyme minced, divided
3/4 cup long grain white rice
1/2 cup dried red cherries
1/2 cup dried cranberries
1/2 cup golden raisins
3 cups cornbread or seasoned stuffing mix
1/2 cup chopped pecans toasted
1 egg
salt to taste
freshly ground black pepper to taste

Steps:

  • 1. Preheat the oven to 350°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside. 2. Place a large skillet over medium-high heat. Add the sausage and cook, breaking the meat up with a fork, until the sausage is brown and no pink remains. Leaving the drippings and sausage in the pan, add the shallots and sauté for an additional 2 minutes. Set aside. 3. Place the chicken broth in a medium-sized saucepan, and bring to a boil over high heat. Add the wild rice and 1 tablespoon of the thyme, and again bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. 4. Add the white rice to the saucepan, cover, and simmer for 10 additional minutes. Stir in the sausage mixture and cook for 5 more minutes, or until the liquid is almost absorbed. 5. Stir the dried cherries, cranberries, and raisins into the rice mixture. Cover and simmer for 2 additional minutes. 6. Remove the saucepan from the heat, and stir in the stuffing mix, pecans, egg, and remaining thyme until combined. Season with salt and pepper to taste. 7. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutrition Facts : Nutritional Facts Serves

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES



Wild Rice Stuffing With Apples, Pecans and Cranberries image

Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Time 3h

Yield Makes about 8 cups, serving 12 to 16

Number Of Ingredients 13

1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups vegetable stock or water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried cranberries

Steps:

  • Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
  • While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
  • Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
  • Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

- Use high-quality ingredients for the best flavour. This means using fresh vegetables, herbs, nuts, and fruits. - Don't be afraid to experiment with different flavours. This stuffing is a great way to use up leftover vegetables, fruits, and nuts. - Be sure to toast the pecans before adding them to the stuffing. This will help to bring out their flavour. - Don't overstuff the turkey. This will make it difficult to cook evenly. - Let the stuffing rest for a few minutes before serving. This will help it to set and absorb the flavours.

Conclusion:

This wild rice, pecan, and dried fruit stuffing is a delicious and easy-to-make dish that is perfect for any holiday gathering. It is packed with flavour and is sure to be a hit with your guests. So next time you're looking for a stuffing recipe, give this one a try. You won't be disappointed.

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