I live in MN, the wild rice capitol. If the other posters are talking about the Uncle Ben's that is the wild rice/white rice blend, don't use it. It does not do wild rice justice. How about a wild rice stuffing? I have the recipe I like below. I purchase wild rice in a can that is already cooked and you just have to drain it. It saves a bunch of time.
Wild Rice, Sausage, Dried Cranberry and Apple Stuffing
4 T. butter
1 C chopped onion or leeks
1 C chopped celery with leaves
2 Granny Smith apples, cored and chopped
1 T poultry seasoning
1 C dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 T chopped fresh sage leaves
2 tsp chopped fresh rosemary
1/3 C fresh parsley leaves
6 C boxed bread crumbs (croutons)
1 lb mild bulk breakfast sausage, cooked, drained and crumbled
1 to 1 1/2 C cooked wild rice (amount is personal preference)
2 to 3 C chicken stock
Salt and pepper to taste
Melt butter in a large skillet over med-high heat. Add onions, apples, celery and poultry seasoning and saute until onions are soft, about 7 minutes. Mix in the dried cranberries, sage and rosemary. The add the cooked sausage, croutons, wild rice and parsley. Add the chicken stock, a little at a time until the stuffing is very moist. Not not overdo the stock; the mixture should not be mushy. Season with salt and pepper. Place in a buttered 9 x 13" casserole dish. Bake, uncovered for 20-30 minutes at 375 degrees until the top is crispy and the center hot. Note: the stuffing can be made up to 2 days before Thanksgiving, but may need a little longer cooking time if it is going from your refrigerator to the oven, and you may need to add a bit more chicken stock too.
