Wild Rice Stuffing with Pears, Cranberries and Creamy Rosemary Mushroom Sauce
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Recipe inspiration:
This Wild Rice Stuffing with Pears, Cranberries and Creamy Rosemary Mushroom Sauce recipe is inspired by…
- the items in my pantry.
- the produce on sale at the store last week.
- the secret ingredients, Pacific Naturals broth and mushrooms.
After learning the secret ingredients, scouring my pantry and the grocery store ads, I decided a wild rice stuffing was in order. I had the wild rice, brown rice, cranberries, rosemary and thyme in the garden, and of course the Pacific Naturals broth.
All I needed from the store…the mushrooms, pears and green onions. Easy enough!
The making of this recipe takes place in 2 acts. Rather, 2 pans…
The first act pan…the wild rice stuffing.
The second act pan…the creamy rosemary mushroom sauce. Detailed instructions below!
And while I hadn’t intended to make our house “smell like Thanksgiving” (as my husband said while everything was cooking), I have no doubt that this will be come a new favorite stuffing at our holiday table.
(Plus, just the wild rice stuffing part would be perfect for gluten-free guests…just don’t serve them the sauce…or make the sauce with gluten-free all-purpose baking mix instead of wheat flour.)
(And I should add…I had the cold leftovers of the wild rice stuffing for lunch…Amazing!)
Recipe ingredients:
Wild Rice Stuffing1 cup brown rice
1/2 cup wild rice
2 cups Pacific Naturals Chicken Broth (use vegetable broth for vegetarian dish)
2 1/2 cups water
2 Bartlett Pears, diced
1 cup dried cranberries
2 bunches green onions, sliced (handful reserved for garnish)
Creamy Rosemary Mushroom Sauce
4 Tbsp butter
8 oz baby bella mushrooms, chopped
2 Tbsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
Salt and pepper to taste
4 Tbsp butter
1/3 cup flour
1 cup Pacific Naturals Chicken Broth (use vegetable broth for vegetarian)
1 1/2 cup whole milk
Salt and pepper to taste
Cooking instructions:
1. In a large saucepan or Dutch oven, add the brown rice, wild rice, Pacific Naturals Chicken Broth and water. Bring to a boil, then cover, reduce heat and simmer for 45-50 minutes.
2. After the rice has been cooking for about 30 minutes, add the diced pears, cranberries, sliced green onions (saving some for garnish), and about 1/2 cup sauteed mushrooms (see #3.) Mix in and continue cooking for about 20 more minutes, or until rice is finished cooking.
3. In a large saucepan, melt the butter and then saute the chopped mushrooms, fresh rosemary and fresh thyme for about 5 to 7 minutes, or until mushrooms darken. Spoon out about 1/2 cup to add to the rice mixture (see #2), then place the remainder of the sauteed mushrooms on a nearby plate.
4. In the same skillet, prepare the cream sauce. Melt the 4 Tbsp of butter over medium-low heat, then quickly stir in the flour, forming a paste. Vigorously and continuously whisk in the Pacific Naturals chicken broth and the milk, until the flour has melted into the sauce. Continue to cook over medium-low heat until the sauce thickens and begins to bubble. Once bubbling, stir the sauteed mushrooms back into the sauce. Pour sauce over the stuffing to serve.
5. Serve the Wild Rice Stuffing with Pears, Cranberries and Creamy Rosemary Mushroom Sauce.
Yum! That’s exactly what I was thinking….perfect for the holidays. I love the addition of pears, so unusual! Can’t wait to make this.
Sounds delish!
How come I don’t see the actually recipe? It sounds wonderful!
Sue,
I’m working on it…I’ve typed it in 3 times, but it doesn’t show up…sorry!
Holy Moley that looks delicious!
For some reason, it won’t let me vote. I know I have not voted before; I would definitely remember that delcious stuffing. I love that it is naturally gluten-free!
That looks awesome, Erin!
Wow! What a fabulous food.
It won’t let me vote either!
Well, it did after I left the comment….
Wouldn’t let me vote…gave me this error message –
Notice: Undefined variable: guest_ID in /usr/home/everyday/domains/everydaychefchallenge.com/public_html/wp-content/plugins/vote-it-up/votingfunctions.php on line 194
Oh, never mind, once I left a comment it let me vote. “p
wow this looks and sounds great.
Got any good venison recipes?
Was able to get it to work this time.
Love it–Bartlett pears are on sale for $1lb and College Inn stock is BIGIF. I like the Thai coconut curry and used it to cook some Lundberg wild rice medley a few days ago. Why wait until Thanksgiving? I keep Trader Joe’s dried cranberries in the pantry at all times. It would be easy to add a diced pear to my rice salad. I could see this as a stuffing for a butternut squash too.
Yum, I can’t wait to try it!
I also could vote after leaving a comment…
Sounds really delicious, going to try soon.
That looks amazing!!!! Great work!
yum!
Looks delicious! Can’t wait to try it.
the site wouldn’t let me vote but I like the looks of the recipe!
Looks great!
Looks wonderful!
This looks wonderful – it has all the ingredients I love. But the website won’t let me vote either!
Sounds delicious & looks healthy-I will try it! And hope you win!!
Gah! It won’t let me vote either!
Okay. Looks like you have to comment first, then it will let you click on the “Thanks for your vote” link. Weird. You’d think they’d tell you that… oh well.
Got my vote! =)
can’t seem to vote either
Is something wrong with the vote button? I tried yesterday and today and couldn’t vote either time :(
Wow, this sounds great. I think I might try it for T’giving also.
Looks amazing!
Oh, such a creative stuffing, my friend! I’m a big fan of stuffing with fruit – usually I use apples – but I think this combo of pear and cranberry is a winner.
I see the recipe and instructions with no trouble. However, the recipe is extensive but tastes really good. I was surprised because I don’t like some of the ingredients, Since I do not eat alone all the time, I thought I would share and this recipe got rave reviews. Thank you. (just made it)
website won’t let me vote!!! Recipe looks wonderful Great job Erin!
Sounds great! you have my vote.
Good Luck, Erin!
Looks yummy!!!
this looks delicious , can’t wait to try it
I just bought several acorn squash at the farmer’s market last week and I see one of them stuffed with this rice combo as a great fall meal.
Leaving a comment so I can vote. Looks great, Erin!
YUMMY!!!!
You made a few excellent points there. I did a search about the topic and barely got any specific details on other websites, but then happy to be here, seriously, thanks.
- Lucas
Delicious stuffing. How do I vote??? Been trying for two days; is something wrong? Thanks Erin!!!