Brown and Wild Rice Stuffing Recipe

Try this savory brown and wild rice and mushroom stuffing recipe from Lori Harder to kick up your holiday table.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

: 5 cups | Serving size: ½ cup



  • 3 cups cooked brown and wild rice mixture
  • 1½ cups celery, diced
  • 8 oz. baby bella mushrooms, diced
  • 1 medium/large sweet onion, diced
  • 1 8-oz. can of water chestnuts, diced
  • 1 tsp. fresh sage, finely chopped
  • ½ tsp. fresh rosemary, finely chopped
  • ½ tsp. fresh thyme, finely chopped
  • ½ cup turkey, chicken or vegetable stock
  • ¼ cup low-fat buttermilk


  1. Preheat oven to 375 degrees.
  2. Cook rice according to directions.
  3. Sauté mushrooms, celery, onions and water chestnuts until tender and crisp. Mix in herbs, stock and buttermilk.
  4. Combine with rice and place in a sprayed 9 x 9 baking dish and bake for 25-30 minutes.

Stay tuned later this month for the updated edition of Lori Harder’s Busy Girl Cookbook! And for more recipes be sure to visit

Trending on Oxygen Mag