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

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Since I tackled a grain-free stuffing a few years ago, I figured this year I would try another gluten-free stuffing, using rice as the base. This Wild Rice & Mushroom Stuffing is my family’s new favorite!

wild rice & mushroom stuffing

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.

sauteed mushrooms in white skillet

 

wild rice & mushroom stuffing
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5 from 22 votes

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

A naturally gluten-free stuffing made with wild rice and meaty mushrooms.
Course Side Dish
Cuisine American
Keyword gluten free, stuffing, thanksgiving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 218kcal

Ingredients

  • 1 cup brown & wild rice blend
  • 2 1/4 cups vegetable broth
  • 1 tablespoon olive 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)
  • 1/3 cup dried cranberries (optional)
  • 1/3 cup chopped pecans (optional)

Instructions

  • 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. (Alternatively, you can use half the broth and cook the rice blend in the Instant Pot at high pressure for 25 minutes, with a 10 minute natural release.)
  • While the rice is cooking, melt the olive oil in a large deep skillet 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.
  • 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.
  • Leftovers can be stored in the fridge in a sealed container for up to 3 days.

Video

Nutrition

Calories: 218kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Sodium: 761mg | Potassium: 369mg | Fiber: 4g | Sugar: 11g | Vitamin A: 295IU | Vitamin C: 4.5mg | Calcium: 26mg | Iron: 1mg
Per Serving: Calories: 218, Fat: 7g, Carbohydrates: 35g, Fiber: 4g, Protein: 6g

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

Pamela Francis

Is it okay to make the rice and mushroom dish earlier in the day, then add the cranberries and apples later? Do you reheat it with the apples?

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