It’s a shame that most people turn to wild rice only when Thanksgiving rolls around, though with such a strong and legitimate historical association, they should be forgiven. I am also one of those people, forgetting all about this straw-like black aquatic grass until November, then quickly shuffling it into the back of my mental Rolodex until next year. Though it takes the same amount of time and effort as brown rice, something about cooking it feels like an event.

Wild About Wild Rice

In truth, wild rice stuffing (or dressing, depending on your upbringing) is just a seasonal pilaf or salad, served warm. Would it detract from the magic to make it for a 4th of July backyard BBQ, a birthday party potluck, or a random Tuesday in April? Certainly not, and yet, when that bountiful dish of toothsome, nutty whole grains comes out on the fourth Thursday in November, it sets the scene with a final flourish, dotting the i’s and crossing the t’s on a carefully curated menu.

The All-American Whole Grain

Wild rice, a pseudograin that has captured the hearts and palates of many, is deeply intertwined with Indigenous cultures, particularly the Anishinaabe people of the Great Lakes region. Known as “manoomin,” or “good berry,” it thrives in shallow waters, where it has been hand-harvested for over a thousand years, using canoes and cedar sticks to gently knock the grains into waiting vessels. Wild rice is not only a staple food but also a vital part of spiritual practices and community gatherings, symbolizing harmony with nature. With its impressive nutritional profile, rich in protein, fiber, and antioxidants, wild rice has sustained generations. As we gather to give thanks, incorporating this ancient grain not only enriches our meals but also honors the Indigenous traditions that have shaped American foodways.

Spice Up Your Rice

If you only eat wild rice once a year, let’s make it count. Banish bland boxed mixes and spice things up this year. Fresh jalapeño and Thai bird’s eye chili bring the heat, tempered by the sweet citrus flavor of orange juice, juicy red apples, and a touch of maple syrup. Aromatic and herbaceous, it’s bold yet plays well with others, livening up the typical guest list without commanding all the attention. At the very least, it should remind you not to overlook wild rice yet again.

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Yield: Makes 6 Servings

Sweet & Spicy Wild Rice Stuffing

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Bring wild rice back to the table with a bold new approach. Fresh jalapeño and Thai bird's eye chili bring the heat, tempered by the sweet citrus flavor of orange juice, juicy red apples, and a touch of maple syrup. Aromatic and herbaceous, it's an ideal guest for any seasonal celebration.

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

• 2 Tablespoons Olive Oil
• 1 Medium Yellow Onion, Diced
• 3 Stalks Celery, Diced; Leaves Reserved
• 2 Cloves Garlic, Minced
• 1 Jalapeño, Deseeded and Minced
• 1/2 - 1 Bird's Eye Chili, Minced
• 1 Tablespoon Fresh Sage, Minced
• 1 Teaspoon Fresh Thyme, Minced
• 1/2 Teaspoon Ground Black Pepper
• 1/2 Teaspoon Salt
• 1 Cup Wild Rice Blend*
• 1 1/2 Cups Mushroom or Vegetable Stock
• 1/4 Cup Orange Juice
• 2 Tablespoon Maple Syrup
• 1 Tablespoon Soy Sauce
• 1 Sweet Red Apple, Cored and Diced
• 1 Tablespoon Orange Zest

Instructions

1. Start by heating the olive oil in your pressure cooker set to the sauté function, or on the stove over medium heat. Add the diced yellow onion and sauté until it becomes translucent, about 3 - 5 minutes. Next, stir in the diced celery (reserving the leaves for later), minced garlic, jalapeño, and the bird's eye chili. Sauté for another 2-3 minutes until the vegetables are fragrant. Then, add the minced sage, thyme, ground black pepper, and salt, mixing well to combine.
2. For the pressure cooker, add the wild rice blend, mushroom or vegetable stock, orange juice, maple syrup, and soy sauce. Stir everything together, then close the lid securely. Cook on high pressure for about 25 minutes, allowing for a natural release of pressure afterward. Once the steam has fully released, carefully open the lid and fluff the rice with a fork. Fold in the diced apple, orange zest, and reserved celery leaves before serving.
3. If you're using the stovetop method, follow the same initial steps for sautéing the vegetables. Once they’re ready, add the wild rice blend along with the stock, orange juice, maple syrup, and soy sauce. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 45-50 minutes, or until the rice is tender. Finally, stir in the apple, orange zest, and reserved celery leaves before serving.

Notes

*Feel free to use 100% wild rice. I just like the mixture of black, brown, red, and wild rice for more textural variation.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Pacific Foods Organic Mushroom Broth, 32oz, 12-pack
• 
  Now Foods, Real Food, Organic Maple Syrup, Grade A, Amber Color, 32 fl oz (946 ml)
• 
  Lundberg, Organic Wild Blend Gourmet Rice, 32 oz

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 236Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 781mgCarbohydrates: 28gFiber: 3gSugar: 11gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.