Slow Cooker Wild Rice and Mushroom Stuffing

Updated: Feb 16


This stuffing couldn't be simpler OR more delicious! The mushrooms give a savory umami flavor and pair so nicely with the wild rice. Stuff a baked sweet potato or acorn squash or enjoy this stuffing solo. (We made this dish as a "try out" before our official Thanksgiving dinner and it made the cut! We devoured it solo.)


Serves: 6

Prep time: 15 minutes

Cook time: 2 hours


Ingredients

  • 1 medium onion, chopped

  • 2 celery ribs, chopped

  • 2 medium carrots, chopped

  • 5 garlic cloves, minced

  • 4 cups sliced mushrooms (cremini, button, or portobello)

  • 1 Tbsp minced fresh sage

  • 1 Tbsp minced fresh thyme

  • 1/4-1/2 tsp salt

  • 1/4 tsp ground black pepper

  • 2 cups wild rice

  • 6 cups vegetable broth

  • 2 cups chopped spinach or kale (stems removed, leaves chopped)

  • 2 Tbsps parsley


Optional

1/3 cup cranberries

1/3 cup slivered almonds


Directions

  1. In your slow cooker or Instant Pot, press the sauté button and set the time for 5 minutes. Sauté the onion, carrots, celery and garlic, stirring once or twice, for 5 minutes, stirring occasionally.

  2. Add the mushrooms, sage, thyme, salt, and pepper, if using, plus 2-3 tablespoons of water to deglaze the pot. Stir and sauté for another 2 minutes.

  3. Add the rice and vegetable broth. Set your slow cooker or Instant Pot to high for 2 hours or low for 4 hours.

  4. Once the rice is tender, turn off the slow cooker and stir in the spinach until it’s wilted.

  5. Taste and adjust for seasoning. Sprinkle parsley on top for garnish.

  6. Optional: stir in some cranberries and almonds for a little sweet and a little crunch.

Substitutions

Substitute organic black or red rice for wild rice.


Use red, white, or yellow onion. Or use shallots in place of onion.


How to make this on the stovetop

Heat a large stovetop stock pot on medium-high heat. Add the onion, celery and carrots, cooking for 3-4 minutes or until the onions are translucent. Stir in the garlic and cook for an additional 60 seconds. Add the mushrooms, sage, thyme, salt and pepper, if using, plus 1-2 tablespoons of water as needed to deglaze the pot. Stir and cook for an additional 2 minutes. Add the rice and vegetable broth, bring to a boil then simmer and cover for 40-45 minutes or until the rice is tender. Check the rice halfway through and three-quarters of the way through to ensure you don’t need more vegetable broth or water. Remove from heat and stir in the spinach. Fold in the cranberries and almonds, if using. Sprinkle with parsley, if desired.


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Nutrition Information

Per serving (6 servings): 274 calories, 50 grams carbohydrates, 6 grams fiber,16 grams protein, 2 grams fat, 903 milligrams sodium


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