Ingredients:

  • 1 cup (200g) Wild Rice Blend
  • 4 cups (950ml) Low-Sodium Chicken or Vegetable Stock
  • 1 Bay Leaf
  • 1 teaspoon Kosher Salt
  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • 2 tablespoons (30g) Unsalted Butter (optional)
  • 1 large (180g) Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 medium (150g) Granny Smith Apple, peeled, cored, and diced small
  • 1 pound (450g) Brussels Sprouts, trimmed and finely shredded
  • 1/2 cup (60g) Pecans or Walnuts, roughly chopped
  • 1/2 cup (75g) Dried Cranberries
  • 1 tablespoon (15ml) Fresh Sage, finely chopped
  • 1 tablespoon (15ml) Fresh Thyme Leaves
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/4 teaspoon Smoked Paprika (optional)
  • 1/4 cup (60ml) Additional Stock (for binding, if needed)

Instructions:

  1. Rinse the wild rice thoroughly under cold water using a fine-mesh sieve.
  2. In a large saucepan, combine the rinsed rice, 4 cups of stock, the bay leaf, and 1 teaspoon of salt. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 40–45 minutes, or until the rice is tender and some grains have 'blossomed' open.
  3. Remove from heat. Remove the bay leaf. If any excess stock remains, drain the rice briefly. Fluff the rice with a fork and set it aside to cool slightly.
  4. Preheat the oven to 375°F (190°C). In a large oven-safe skillet, melt the butter (if using) and olive oil over medium heat.
  5. Add the diced onion and sauté for 5–7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  6. Add the shredded Brussels sprouts and a pinch of salt. Increase the heat slightly and sauté for 5–8 minutes, stirring frequently, until the sprouts are tender-crisp and have begun to caramelise around the edges.
  7. Introduce Fruit and Nuts: Add the diced apple, chopped pecans/walnuts, and dried cranberries to the skillet. Cook for 2–3 minutes, until the apple just begins to soften.
  8. Stir in the fresh sage, thyme, black pepper, and smoked paprika. Cook for 1 minute until the herbs release their aroma.
  9. Combine Ingredients: Transfer the cooked wild rice into the skillet (or a large mixing bowl). Gently fold the rice into the sautéed vegetable mixture until everything is thoroughly combined. Taste and adjust salt and pepper if necessary.
  10. Moisten (If Needed): If the mixture seems dry, splash in 1/4 cup of the extra stock. Transfer the stuffing mixture to the prepared casserole dish, spreading it evenly.
  11. Bake: Cover the dish lightly with foil and bake for 10 minutes. Remove the foil and continue baking for another 10–12 minutes until the top is slightly crisp and the stuffing is heated through.
  12. Serve: Let rest for 5 minutes before serving.