Apple Pecan Rice Stuffing - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Stuffing, we hope it goes without saying, is best when it’s, well…not stuffing. While you could put this into your turkey instead of baking it on its own, we think the flavor makes it a dish that can stand beautifully alone.


  • 1½ cups wild rice
  • ¾ cup brown rice
  • 6 cups low-sodium vegetable stock
  • 1 Tbsp. olive oil
  • 1 onion, finely chopped
  • 1 cup diced celery
  • 2 cloves garlic, minced (optional)
  • ¾ tsp. salt
  • 1 Tbsp. butter
  • 2 apples, diced
  • ⅓ cup coarsely chopped pecans
  • 2 Tbsp. finely chopped fresh sage
  • ⅓ cup chopped cranberries


  1. Cook rice in stock, according to package directions, but replacing indicated quantity of water with stock.
  2. While the rice is cooking, heat oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until the onion begins to soften (3-5 minutes). Add the celery and cook until the onion is tender (3-4 minutes). Stir in the garlic and cook, stirring, until it is fragrant (30 seconds).
  3. Remove from the heat and transfer to a large bowl. When the rice has finished cooking, stir it in and add salt.
  4. Preheat oven to 325ºF. Coat a baking dish with cooking spray.
  5. Return the skillet to the stove over medium-high heat. Add butter and apples. Cook, stirring until lightly colored (3-5 minutes).
  6. Stir apples and remaining ingredients into the rice. Spread evenly in baking dish and cover with foil. Bake until warm through (20-30 minutes).
Nutritional analysis per serving: Calories 160; Total Fat 4g (5% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 190mg (8% DV); Total Carbohydrate 28g (10% DV); Dietary Fiber 3g (11% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 4% DV; Manganese 35% DV; Copper 20% DV; Niacin 15% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796