Long & Wild Holiday Stuffing

by Jonathan Cheung

Fresh herbs make a huge difference, and if you let the stuffing sit the flavours will meld and deepen.

[Total: 2 Average: 4.5]


  • 2 cups / 500 mL Dainty Long & Wild Rice blend
  • 4 cups / 1 L Chicken or Vegetable Stock
  • 5 slices of Bacon, diced
  • 1 large Onion, diced
  • 2 cloves of garlic, minced
  • 3 stalks of Celery, diced
  • 1 Green Apple, diced
  • 2 Tbsp. fresh Sage, chopped
  • 1 Tbsp. fresh Thyme, chopped
  • 2 Tbsp. / 30g Butter
  • 2 cups/ 150g Mushrooms, sliced
  • 1/3 cup / 40g Pecans, toasted and coarsely chopped
  • 4 Tbsp. fresh Parsley, finely chopped



Cook the rice in the stock, in your rice cooker or on the stovetop following package directions.


Meanwhile, heat a large sauté pan on medium-high heat. Add the bacon and cook for 4 minutes until crisp.


Add the Onion, Garlic and Celery. Sauté for about 6 minutes until caramelized.


Add the Apple, Sage & Thyme. Cook for 2 minutes. Then place contents of sauté pan into a large bowl and set aside.


Place pan back on heat, high heat. Add the butter and mushrooms, cook for 12 minutes. Add the mushrooms to the large bowl with other cooked ingredients.


To finish, fluff the cooked rice with a fork and add to the large bowl. Add the toasted Pecans and chopped parsley. Stir to combine, adjust seasoning with salt & pepper and serve.

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