Wild Rice and Fennel Stuffing

Prep: 10 minutes Cook: 15-20 minutes


By Miyoko Schinner


  • 1 cup wild rice
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 1 bulb and a few stalks of fennel, sliced
  • 1/2 cup dried cranberries
  • 3 tbsp sherry or madeira
  • 1 tsp sage
  • 1 tsp rosemary
  • 1 tsp thyme
  • salt
  • pepper


In a saucepan, simmer the wild rice and vegetable broth until tender. Saute onion and fennel until tender in a small amount of water. In a bowl combine the cooked wild rice and the sauteed vegetables, with the remaining ingredients. Add salt and pepper to taste.