Description
A hearty, gluten-free twist on traditional stuffing, this wild rice version features mushrooms, cranberries, and pecans for a savory-sweet, nutty flavor profile.
Ingredients
1 cup wild rice (uncooked)
3 cups low-sodium vegetable or chicken broth
1 small yellow onion, diced
2 cloves garlic, minced
1 cup chopped mushrooms (shiitake or cremini)
2 celery stalks, finely sliced
1/2 cup dried cranberries
1/3 cup chopped pecans or walnuts (toasted)
2–3 tablespoons unsalted butter or olive oil
1 tablespoon fresh thyme leaves (or 1 tsp dried)
1 teaspoon dried sage
Salt and pepper to taste
Optional: 1/4 cup chopped parsley for garnish
Instructions
1. Rinse wild rice under cold water.
2. Combine rice and broth in a saucepan; bring to boil.
3. Reduce to simmer, cover, cook for 40–45 minutes until rice is tender.
4. Drain excess broth if needed.
5. In a skillet, heat butter or oil over medium heat.
6. Add onions; sauté until translucent.
7. Add garlic and celery; cook until softened.
8. Add mushrooms; cook until browned.
9. Stir in thyme, sage, salt, and pepper.
10. Combine cooked rice and sautéed vegetables in a bowl.
11. Stir in cranberries and nuts.
12. Let rest 5 minutes.
13. Optional: Transfer to baking dish and bake at 350°F for 20 minutes to crisp top.
14. Garnish with parsley.
Notes
Swap mushrooms for roasted butternut squash or apple slices.
Use quinoa if wild rice is unavailable.
Pairs well with poultry, tofu, or roasted vegetables.
Store in the fridge for 4 days or freeze for 2 months.
Great as leftovers in grain bowls or pan-fried patties.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop and optional baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 166
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6.5g
- Cholesterol: 0mg
Keywords: wild rice stuffing, gluten-free stuffing, holiday side, vegetarian stuffing