Wild Rice Stuffing

  • Yield: Makes 4 cups

Source: Martha Stewart Living, Winter 1990


  • 6 ounces wild rice
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1/2 cup chopped dried apricots
  • 2 oranges, peeled and chopped
  • 1/2 cup chopped dried apples
  • 1/2 cup dried currants
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh chervil
  • Salt and freshly ground pepper


  1. Cook the rice in boiling water 30 to 40 minutes, until just tender. Drain and set aside.

  2. Melt butter in a large skillet; saut?nion and garlic until tender. Add remaining ingredients except for rice and heat through. Add cooked rice, and season with salt and pepper.

Cook's Notes

All of our stuffings (the Couscous Stuffing for the roast quail, Ina Garten's Cornbread Stuffing) are interchangeable, and all could be used with other kinds of poultry or game birds.


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