Recipes // Side Dishes // Wild Rice & Bulgur Stuffing

Wild Rice & Bulgur Stuffing


By Keri Glassman

Serves: 8

Time: 1 hour


  • 1 ½ teaspoons olive oil
  • 3 stalks celery, chopped
  • 2 onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup wild rice
  • 3 cups reduced-sodium chicken broth
  • ½ teaspoon salt
  • 1 cup bulgur
  • 2 cups water
  • ½ cup pecans
  • ½ cup raisins
  • ½ cup chopped fresh parsley
  • Freshly ground pepper to taste


  1. Preparation: Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until rice is tender and liquid has been absorbed.
  2. Meanwhile, place bulgur and water in a bowl. Let soak for 30 minutes. Preheat oven to 350°F.
  3. Spread pecans on a baking sheet and bake for about 10 minutes, or until fragrant. Let cool and chop coarsely.
  4. Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.
  5. Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper.
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