• 1/2 cup wild rice, uncooked
  • 1 cup water
  • 1/4 cup raisins, dark or golden
  • 5 scallions, chopped
  • 1 tablespoon canola oil
  • 1/2 cup celery, or fennel bulb, chopped
  • 1 cup fresh cranberries
  • 1 tablespoon orange rind-grated
  • 1/2 teaspoon dried thyme


  1. Put the wild rice in a saucepan.
  2. Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
  3. Saute the onions and celery (or fennel bulb) in the oil until tender.
  4. Add the cranberries, orange rind, thyme and rice.
  5. Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.

Recipe Yield: Servings: 4

Nutritional Information Per Serving:

Calories: 135
Fat: 2 grams
Sodium: 111 milligrams
Cholesterol: 1 milligrams
Carbohydrates: 26 grams

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Diabetic Exchanges

2 Starch/Bread

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