Minnesota Real Wild Rice Stuffing
Ingredients1 h 40 m servings 246 cals
- Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
- Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
- Cook on Low until wild rice has softened and split, at least 40 more minutes.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 246 calories; 7.7 g fat; 38.5 g carbohydrates; 7.9 g protein; 8 mg cholesterol; 515 mg sodium. Full nutrition
ReviewsRead all reviews 5
I really really wanted to like this rice more, and I think I'll try it again with a few changes. I made Cranberry Walnut Bread from this site so I could make this rice, and I let the slices dry...
This was good, but the next time I make this I will definitely cut this in half.
I didn't like this at all. The only changes I made were no pine nuts, and I used plain gluten-free bread with a handful of craisins and walnuts instead of cranberry-walnut bread. The texture was...