Wild Rice & Mushroom Stuffing (Vegan, Gluten-free)


With Thanksgiving around the corner, I love experimenting with new recipes to potentially serve on the big day. No one in my home minds enjoying holiday dishes a little early!

wild rice and mushroom stuffing in a dish

Since I tackled a grain-free stuffing a couple years ago, I figured this year I would try another gluten-free alternative, using rice as the base.

Cooked in vegetable broth, a blend of brown and wild rice adds the perfect flavor and texture to this dish, so you won’t miss the bread version at all! This stuffing covers all the flavors my family loves, using only whole food ingredients like meaty mushrooms, fresh thyme and sage, sweet cranberries, and crunchy pecans. Feel free to customize the ingredients to make it perfect for your own family!

Wild Rice & Mushroom Stuffing (Vegan, Gluten-free)
Serves 4 to 6

Ingredients:

1 cup brown & wild rice blend (like this one)
2 1/4 cups vegetable broth
1 tablespoon coconut oil
1 large yellow onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
3 tablespoons fresh chopped sage
1 tablespoon fresh chopped thyme
1 teaspoon salt
1 apple, cored and diced (optional)
1/2 cup dried cranberries (optional; I like this brand)
1/2 cup chopped pecans (optional)

Directions:

Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.

While the rice is cooking, melt the coconut oil in a large Dutch oven over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.

making wild rice and mushroom stuffing in a large potCombine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.

Leftovers can be stored in the fridge in a sealed container for up to 3 days.

wild rice and mushroom stuffing in a dish

5 from 12 votes
Print
Wild Rice & Mushroom Stuffing (Vegan, Gluten-free)
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 
A naturally gluten-free stuffing made with wild rice and meaty mushrooms.
Course: Side Dish
Servings: 4
Calories: 378 kcal
Author: Detoxinista.com
Ingredients
  • 1 cup brown & wild rice blend
  • 2 1/4 cups vegetable broth
  • 1 tablespoon coconut oil
  • 1 large yellow onion , chopped
  • 3 celery stalks , chopped
  • 2 garlic cloves , minced
  • 8 ounces mushrooms , sliced
  • 3 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped thyme
  • 1 teaspoon salt
  • 1 apple , cored and diced (optional)
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup chopped pecans (optional)
Instructions
  1. Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.
  2. While the rice is cooking, melt the coconut oil in a large Dutch oven over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.
  3. Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.
  4. Leftovers can be stored in the fridge in a sealed container for up to 3 days.

Note:

  • Since cranberries are so tart, they are almost always sweetened in some way. I like to look for cranberries that are sweetened with fruit juice, but you can also use raisins if you’d prefer to add a dried fruit that isn’t sweetened, or omit them all together.
  • For those who are concerned with food combining, simply leave out all of the optional add-ins for a starch-based dish.

Austin has already requested this stuffing for dinner twice in the past week, so I hope you enjoy it as much as we have!

Reader Feedback: Do you like to test-run new recipes before holidays, too?

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Comments

Nazarah Merah

I made this yesterday for Thanksgiving for 20+ people that came over to our home. It was a huge hit. Everyone loved it! I left out the cranberries and apples and just kept it more savory. Everyone loved all the fresh herb flavors. I garnished it with sauteed mushrooms, pecans, and fresh shredded baby arugula. So yum! I will be making this again soon! Thank you <3

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