Wild Rice-Pine Nut Stuffing
Submitted by newyorkrich
Simple wild rice and pine nut stuffing with garlic and thyme, sized for quail or Cornish hen. Nutty, aromatic, and ready with just 10 minutes of hands-on prep.
YIELD
2 servingsPREP
10 minCOOK
READY
Sometimes the simplest stuffings steal the show.
This one combines chewy wild rice with toasted pine nuts, green onion, garlic, and dried thyme for a stuffing that’s elegant enough for quail yet easy enough for a weeknight Cornish hen.
With only seven ingredients and ten minutes of active prep, the heavy lifting is really just waiting for the wild rice to cook.
Kitchen Tips
- Toast the pine nuts in the pan first before adding the onion and garlic. They’ll turn golden and fragrant, releasing oils that deepen the whole dish.
- This stuffing scales easily. Double or triple it for a chicken or small turkey. Just adjust the cooking vessel accordingly.
- Serve it as a side if you’re not stuffing a bird. It stands on its own beautifully next to roasted poultry or grilled lamb chops.
Ingredients
Directions
Cook the wild rice in the water until tender, about 1 hour.
Add more water if needed.
Meanwhile, sauté the onion, garlic, nuts and thyme in the oil.
Add the wild rice.
Simmer for 10 minutes to blend the flavors. Cool enough to stuff into quail or one Cornish hen or serve with chicken.
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