Wild Rice Stuffing with Pears, Cranberries and Creamy Rosemary Mushroom Sauce

by Erin, The $5 Dinner Mom on November 17, 2014

Wild Rice Stuffing with Pears, Cranberries and Creamy Rosemary Mushroom Sauce!

That’s it.

That’s one of my new favorite holiday side dishes flavored with Pacific Naturals Broth, mushrooms, and a host of other delicious ingredients.

And it makes for delicious lunch leftovers…no need to reheat…a perfect cold rice salad!

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Wild Rice Stuffing with Pears, Cranberries and Creamy Rosemary Mushroom Sauce

Yield – 4 servings

Preparation Time – 20 minutes

Cooking Time – 50 minutes

Ingredients

  • 1 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

Directions

  1. In a large saucepan or Dutch oven, add the brown rice, wild rice, 2 cups 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 4 Tbsp 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 remaining 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.

{ 8 comments… read them below or add one }

Sarah (Frontier Kitchen) September 15, 2010 at 10:28 am

Okay, this looks amazing! I’m totally making this for Thanksgiving. :)

Reply

Staci A September 15, 2010 at 11:32 am

It looks delish!

Reply

Allison September 15, 2010 at 3:22 pm

Voted! Looks delicious! I’ve never worked with wild rice, but I might have to try it out…

Reply

Erin, The $5 Dinner Mom September 15, 2010 at 4:32 pm

It’s very similar to brown rice…in terms of cooking it…and it brings so much flavor and texture! Hope you enjoy working with it Allison!

Erin

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Katie @ goodLife {eats} September 15, 2010 at 5:36 pm

This looks like an awesome rice recipe. I will definitely be giving it a try.

Reply

Erin, The $5 Dinner Mom September 16, 2010 at 2:45 pm
Michelle September 16, 2010 at 1:38 pm

Erin—I’ve always loved your site, but now more than ever—I’m having to adopt a gluten-free diet and your recipes have been awesome inspiration!

Reply

Erin, The $5 Dinner Mom September 16, 2010 at 2:43 pm

@Michelle,

Great Michelle! It’s a tough switch…but as soon as you figure out how to base meals around brown rice, quinoa, potatoes, sweet potatoes, and use rice flours for sauces, etc…it’s much easier to “cope” with the switch…good luck!!!

Reply

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