Wild Rice Stuffing

5 from 1 vote

Wild Rice Stuffing

This wild rice stuffing is a perfect Thanksgiving side dish bursting with flavor thanks to caramelized shallots, oranges, crispy ground pork, and fresh herbs.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Author: Amber Goulden

Ingredients

For the Rice:

2 cups Lundberg Wild Blend® Rice
3 ½ cups chicken broth
2 tablespoons butter

For the Stuffing:

1 pound ground pork
1 teaspoon of sea salt plus more to taste
2 tablespoons maple syrup
1 tablespoon butter
1 large shallot finely diced
1/4 cup dried currants roughly chopped, plus more for garnish
1 tablespoon orange zest plus more for garnish
1 teaspoon fresh sage finely chopped
1/4 cup orange juice
1 tablespoon fresh flat-leaf parsley finely chopped, for garnish
1/2 cup pecans chopped, for garnish

Instructions

First, cook the rice by bringing the broth, rice, and butter to a boil, cover, reduce heat to medium-low, and cook for 45 minutes.
While the rice is cooking, add the ground pork, maple syrup, and 1 teaspoon of sea salt to a large skillet over medium heat and cook for 8-10 minutes, crumbling the pork as it browns.
Once the pork is browned, transfer it to a separate bowl, and then add the butter to the same pan. Once melted, add the shallot and stir and cook for 3-4 minutes until evenly browned.
Add the currants, orange zest, and fresh sage to the skillet, then return the ground pork to the pan, and stir to combine.
When the rice is finished, taste it and add 1/2 teaspoon sea salt (if needed) and the orange juice, then add it to the skillet with the rest of the ingredients and toss to combine.
Serve warm, garnished with parsley, chopped pecans, and additional currants and orange zest.

Nutrition