Grape and Wild Rice Stuffing

Grape and Wild Rice Stuffing


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Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the rest. Not just for holiday meals, this is a wonderful accompaniment to any tofu, poultry or fish dish, too.

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Marin County

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

12 servings


  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 6 1/2 cups vegetable broth
  • 2 cups wild rice
  • 2 cups long grain rice
  • 3 cups fresh Chilean red and green grapes, cut in half
  • 1/2 cup chopped fresh parsley
  • 1 1/2 cups toasted pecans, roughly chopped

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In large saucepan, melt butter. Sauté onions and garlic. Add broth and bring to a boil. Stir in wild rice. Reduce heat to a simmer, cover and cook 30 minutes.

Stir in long grain rice; cover and simmer another 20 to 30 minutes until rice is tender and liquid is absorbed.

Remove from heat, stir in grapes, parsley, pecans, and salt and pepper to taste.

Serve stuffing warm as a side dish.

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