Wild Rice Stuffing
Looking for a flavorful, kidney-friendly dish that’s perfect for any occasion? This Wild Rice Stuffing combines wholesome ingredients like a hearty wild rice blend, crisp apples, and a medley of herbs to create a delicious side dish that’s low in sodium and packed with nutrients. Whether it’s for a holiday table or a cozy family dinner, this recipe is a satisfying, CKD-friendly alternative to traditional stuffing!
With over 25 years of experience as a Registered Dietitian, I specialize in creating recipes tailored to individuals managing Chronic Kidney Disease (CKD). My passion for kidney-friendly nutrition stems from helping my own family members navigate their health journeys, inspiring me to develop meals that are both nourishing and delicious. This recipe combines my professional expertise with a deep understanding of CKD dietary needs, ensuring it’s as safe as it is satisfying.
This Wild Rice Stuffing is an excellent choice for those following a CKD-friendly diet, as it is low in sodium and potassium, which are crucial for kidney health. The use of low-sodium vegetable broth, fresh herbs, and kidney-friendly ingredients like apples and pecans ensures that this dish supports proper fluid balance and heart health, while providing a nutritious, satisfying alternative to traditional stuffing.
This is a perfect side dish for a kidney friendly diet, but you might like some of our other apple dishes like our unsweetened applesauce, walnut and cranberry stuffing, vegan apple dessert, or gala apple cake.
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Ingredients
This Wild Rice Stuffing combines wholesome ingredients like a wild rice blend, fresh vegetables, apples, and savory herbs, creating a flavorful and kidney-friendly side dish. Each component is carefully selected to provide a delicious balance of taste and nutrition, making it perfect for those with CKD.
- Wild rice blend: A nutritious and fiber-rich base that is lower in potassium compared to other grains, making it suitable for kidney health.
- Low-sodium vegetable broth: Adds flavor without excessive sodium, helping manage blood pressure and fluid balance.
- Bay leaf: Enhances the dish's aroma and depth without contributing additional sodium or phosphorus.
- Olive oil: A heart-healthy fat that supports cardiovascular health, essential for CKD management.
- Onion: Adds a savory flavor while being low in potassium and phosphorus, ideal for a renal diet.
- Celery: Provides crunch and texture with a modest potassium content when used in moderation.
- Poultry seasoning: Offers a blend of herbs and spices to amplify flavor without the need for salt.
- Garlic: Boosts flavor and offers potential anti-inflammatory benefits without adding sodium.
- Apples: Add natural sweetness and fiber while being a kidney-friendly fruit choice.
- Lemon juice: Brightens the dish’s flavors and provides a source of vitamin C without adding potassium.
- Pecans: Provide a nutty crunch and are lower in potassium and phosphorus than many other nuts when portioned appropriately.
- Dried cranberries: Add a tart sweetness and are low in potassium, making them suitable for CKD diets in small amounts.
- Fresh sage: Brings a warm, earthy flavor while being a kidney-friendly herb.
- Would you like any of these explanations expanded or adjusted?
See recipe card for quantities.
How To Make Wild Rice Stuffing
Now that you have all the ingredients ready, let’s dive into the simple steps to prepare this delicious and kidney-friendly Wild Rice Gluten Free Stuffing. Follow these easy instructions to create a flavorful side dish that’s sure to impress!
- Cook the wild rice blend in a medium sized sauce pan. Add the wild rice, vegetable broth, and bay leaf. Bring to a boil, turn down to a simmer and cover. Cook for 45 minutes. Remove pan from heat and set aside. Remove bay leaf.
- Preheat the oven to 325'F.
3. While the wild rice is cooking, heat 1 tablespoon vegetable oil in a medium skillet. Add the onion, celery, poultry seasoning, and pepper. Cook on medium heat until softened, about 7-10 minutes. Stir in the garlic and cook for 1 minute more. Transfer to a large bowl and set aside.
4. Heat 1 tablespoon oil in the same pan, and add in the apple cubes. Saute, stirring frequently until lightly browned for about 7-10 minutes. Remove from heat and stir in lemon juice.
5. Put the cooked apples and wild rice blend into the bowl with the onion and celery mixture. Add in the pecans, cranberries and sage. Stir together.
6. Transfer the mixture to a 9 x 13 casserole dish and heat uncovered in the oven for 25 minutes.
Hint: Adjust Consistency: If the stuffing seems too dry after baking, add a little more low-sodium vegetable broth and stir gently to achieve your desired texture.
CKD-Friendly Variations:
There are plenty of ways to customize this Wild Rice Stuffing to fit your tastes while keeping it kidney-friendly. Here are a few ideas to get creative while still supporting your health needs:
- Vegetable Medley: Swap in other kidney-friendly vegetables like carrots, bell peppers, or zucchini for added color and nutrients.
- Herb Boost: Add more herbs like thyme, rosemary, or parsley for a more aromatic flavor profile.
- Gluten-Free Option: Ensure the vegetable broth and any added seasonings are gluten-free to make the recipe suitable for those with gluten sensitivities.
Storage
To keep your Wild Rice Stuffing fresh and preserve its CKD-friendly qualities, follow these storage tips:
- Reheating: To avoid drying out the stuffing, add a splash of low-sodium vegetable broth before reheating. Cover it with foil and warm it in the oven, or reheat it in the microwave with a damp paper towel to retain moisture.
- Refrigeration: Store any leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. Be sure to cool the stuffing to room temperature before refrigerating to maintain its texture.
- Freezing: For longer storage, freeze the stuffing in a freezer-safe container or resealable bag for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 325°F until heated through.
Top Tip
Even Baking: Stir the stuffing halfway through the baking time to ensure it heats evenly and doesn’t dry out on top.
FAQ
Yes, you can prepare the stuffing up to a day in advance. Simply follow the recipe, allow it to cool, and store it in the refrigerator in an airtight container. Reheat it in the oven with a little added vegetable broth to keep it moist.
To lower the sugar, you can reduce or eliminate the dried cranberries, or swap them out for a lower-sugar dried fruit like unsweetened dried apples or apricots.
Yes, this stuffing freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 2-3 months, and reheated by adding a little vegetable broth to maintain moisture.
Other Vegetarian Recipes
Looking for other recipes like this Wild Rice Stuffing? Try these:
Pairing with Wild Rice Stuffing
These are my favorite dishes to serve with the gluten free side dish:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Wild Rice Stuffing
Equipment
- 1 Skillet
Ingredients
- 1 ½ cup wild rice blend Lundberg Wild Rice Blend
- 3 cup low sodium vegetable broth
- 1 bay leaf
- ½ teaspoon pepper
- 2 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 teaspoon poultry seasoning
- 2 tablespoon minced garlic
- 2 medium apples cored and cut into small cubes (½ in or less)
- 1 tablespoon lemon juice
- ½ cup chopped pecans
- ½ cup dried cranberries
- 2 tablespoon fresh sage chopped
Instructions
- Cook the wild rice blend in a medium sized sauce pan. Add the wild rice, vegetable broth, and bay leaf. Bring to a boil, turn down to a simmer and cover. Cook for 45 minutes. Remove pan from heat and set aside. Remove bay leaf.
- Preheat the oven to 325'F.
- While the wild rice is cooking, heat 1 tablespoon vegetable oil in a medium skillet. Add the onion, celery, poultry seasoning, and pepper. Cook on medium heat until softened, about 7-10 minutes. Stir in the garlic and cook for 1 minute more. Transfer to a large bowl and set aside.
- Heat 1 tablespoon oil in the same pan, and add in the apple cubes. Saute, stirring frequently until lightly browned for about 7-10 minutes. Remove from heat and stir in lemon juice.
- Put the cooked apples and wild rice blend into the bowl with the onion and celery mixture. Add in the pecans, cranberries and sage. Stir together.
- Transfer the mixture to a 9 x 13 casserole dish and heat uncovered in the oven for 25 minutes.
