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Wild Rice and Millet Seasonal Stuffing

This recipe comes from the blog

  • 1 cup Wild Rice
  • 1 cup Hulled Millet
  • 2 Celery stalks, finely diced
  • 4 Golden Beets peeled and cut into bite-sized pieces
  • 2 cups Brussels Sprouts quartered
  • 1 cup Cranberries
  • 1/2 Leek sliced thinly
  • 2 Shallots minced
  • 6 Garlic cloves minced
  • 1/4 cup Parsley fresh, minced
  • 3 sprigs Thyme
  • 1 sprig Rosemary fresh
  • 2 sprigs Sage fresh
  • 6 cups Vegetable Broth divided
  • 1 Salt to taste
  • 1 Black Pepper freshly cracked to taste


Preheat oven to 400°F.  Add the millet to a hot pot and toast for a couple of minutes. (You will hear the seeds beginning to pop when they’re ready.) Add 2 cups of vegetable stock and a pinch of salt. Bring to a boil and then drop to a simmer. Cover and cook until the millet is light and fluffy. This should take about 20 minutes.

In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice. Reduce heat to a simmer. Cover and cook for 35-40 minutes or until the rice is soft.

Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan. Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.

Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic. Cook over medium heat until softened. Add the fresh herbs. Add the hazelnuts and dried cranberries and mix well. Add one cup of vegetable stock and reduce heat to a low simmer.

When the millet is ready, fluff with a fork and transfer to a large bowl. Drain the wild rice when ready, if necessary, and add to the bowl with the millet. Mix in the contents of the pan, removing the herb stems. Season with salt and pepper to taste. Lastly, gently fold in the roasted beets and Brussels sprouts.  Makes 12 servings.

Serve in a roasted pumpkin. Cut a round out of the top of a medium-sized pumpkin and clean out the seeds and stringy bits with a spoon. Place the hollowed out pumpkin and the top you removed on a baking sheet. Place into a 400°F oven for about an hour or until the pumpkin has softened. Remove from the oven and place upon a plate.

Wild Rice and Millet Seasonal Stuffing


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Products Used in this Recipe

Grains Beans Seeds
Wild Rice

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Gluten Free
Hulled Millet

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Baking Aids

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Baking Aids

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