Wild Rice Stuffing

Mathea Ford, RDN, LD, MBA

Course: Side Dish

Cuisine: American, Mediterranean

Diet: Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings:

Calories: 254kcal

Author: Mathea Ford, RDN, LD, MBA

This Wild Rice Stuffing is a delicious and kidney-friendly side dish made with wholesome ingredients like wild rice, apples, and fresh herbs. Perfect for those with CKD, it offers a nutritious alternative to traditional stuffing while supporting overall health.

Print Recipe

Equipment

1 Casserole Dish
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.

Video

Nutrition