Emeril's Wild Rice Stuffing

2 cups

This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.


  • 2 ¼ cups store-bought low-sodium chicken stock

  • 2 tablespoons unsalted butter

  • 1 cup wild whole grain brown rice mix

  • 1 ½ teaspoons coarse salt

  • 1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped

  • ½ cup coarsely chopped toasted almonds

  • Juice and zest of 1 orange

  • ¼ cup olive oil

  • 2 tablespoons red-wine vinegar

  • ¼ teaspoon freshly ground black pepper


  1. In a medium saucepan, combine chicken stock and butter; bring to a boil over medium-high heat. Add both rices and 1/2 teaspoon salt; reduce heat to a simmer, cover, and cook, until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.

  2. Transfer rice to a large bowl. Add dried fruit, almonds, orange juice and zest, olive oil, vinegar, remaining teaspoon salt, and pepper; toss to combine. Let stand 10 minutes before serving.

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