Wild Rice Stuffing

The beauty is, it bakes separately for greater convenience and versatility.
Servings 5 servings
Prep Time


  • 3/4 cup uncooked wild rice
  • 3 cups Water
  • 1 teaspoon Salt divided
  • 1/4 cup Butter or Margarine
  • 1/3 cup finely chopped onion
  • 1/3 cup diced celery
  • 2 1/2 cups bread cubes toasted
  • 1 fresh parsley snipped
  • 3/4 teaspoon poultry seasoning
  • - dash black pepper
  • 1 cup Chicken Broth
  • 1 egg beaten


  1. Rinse wild rice in strainer under running water or in bowl of water; drain. In heavy saucepan, bring wild rice, water and salt to a boil; reduce heat. Simmer, covered, until kernels are open and tender but not mushy (45-55 minutes). Drain. In a large skillet, melt margarine, saute onion and celery until onion is tender. Stir in rice, bread cubes, parsley poultry seasoning, salt and pepper. Gently stir in broth and egg. Spoon into buttered 1 1/2 quart casserole. Bake, covered, in a preheated 350 degree oven 20 minutes; uncover and bake 10 minutes longer.