Wild Rice Stuffing with Dried Cherries & Toasted Almonds

InHarvest Products Used


Yield: About 44 half-cup servings

  • 2 lbs. InHarvest Wild Rice (Grade A or A/B)
  • 4 qts. chicken or vegetable stock
  • 2 T. extra virgin olive oil
  • 3 T. garlic, minced
  • 1 c. carrot, small dice
  • 4 celery stalks, small dice
  • 2 scallion bunches, sliced
  • 1 t. thyme, fresh chopped
  • ⅛ c. balsamic vinegar
  • 1 ¼ c. slivered almonds, toasted
  • 3 c. dried cherries
  • salt and pepper to taste


  1. Bring 4 qts. stock to a boil, stir in InHarvest Wild Rice. Simmer, covered, for 45 minutes or until wild rice has reached desired texture. Drain excess liquid and reserve rice.
  2. Sauté garlic, carrots and celery in olive oil for about 2 minutes, stir in scallions, thyme and balsamic vinegar. Add almonds and cherries and mix well.
  3. Mix in wild rice and salt and pepper to taste. Use as a stuffing for squash, poultry or wild game.