Wild Rice–and-Sage Stuffing with Crunchy Croutons Recipe - Vegetarian Times

Wild Rice–and-Sage Stuffing with Crunchy Croutons

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Toasted bread croutons add a bread-stuffing texture to seasoned wild rice.

  • 12Servings


  • 1/2 cup coarsely chopped walnuts
  • 8 slices whole-grain gluten-free bread, cut into 1/2-inch cubes
  • 41/2 Tbs. olive oil, divided
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 large white onion, diced (2 cups)
  • 1 clove garlic, minced (1 tsp.)
  • 4 cups low-sodium vegetable broth
  • 2 cups wild rice
  • 1 tsp. finely chopped fresh tarragon
  • 1 tsp. chopped fresh sage


1 | Preheat oven to 375°F. Coat 8-inch-square baking dish with cooking spray.

2 | Toast walnuts in dry skillet over medium heat 5 minutes, or until fragrant, shaking skillet often. Set aside.

3 | Toss bread cubes with 21/2 Tbs. oil, salt, and pepper in bowl. Transfer to baking sheet, and bake 12 to 14 minutes, or until golden brown. Set aside, and keep oven on.

4 | Heat remaining 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 12 minutes, or until soft and translucent. Add garlic, and sauté 2 minutes. Add broth, and bring to a boil. Stir in wild rice, and return to a boil. Cover, reduce heat to medium-low, and simmer 40 minutes. Stir in toasted walnuts, and simmer, covered, 10 minutes more. Remove from heat, and season with salt and pepper, if desired.

5 | Spread in prepared baking dish, and bake 10 to 20 minutes, or until beginning to brown and crisp on top. Serve sprinkled with croutons, sage and tarragon.

Nutrition Information

  • Calories: 246
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 7 mg
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 170 mg
  • Sugar Content: 4 g