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

Cecilia

Delicious and very flavorful! Just made this for thanksgiving.

Emily

I made this for my vegan Thanksgiving this year, and it was a huge hit! Thanks for the recipe. 🙂 I think it may be a new Thanksgiving tradition….

Rhonda Devine

this was delicious–thanks for sharing the recipe! And I really love the Orange Julius you shared as well–yummy!

Bethany

Just wanted to leave my two cents. I made this for Thanksgiving and LOVED it!! Thank you!!

Cat

With recipes calling for Coconut Oil, do I use refined or unrefined? I’m not sure I understand the difference when I was looking at the two options at the store.

    Megan Gilmore

    I usually use unrefined coconut oil in all of my recipes, which has a very mild coconut flavor, however some people prefer using refined coconut oil in cooking because it has no coconut flavor at all.

Fiona Boyce

What a delicious recipe! I just featured it on my site The Allergy Free Wife: http://theallergyfreewife.com/blog/2015/11/21/national-stuffing-day Thank you for sharing!

Renee

Thanksgiving morning a favorite time of the day. I am making this wild rice stuffing and roasting acorn squash. Half the family is vegan and the other half meat lovers. I’ve been cooking for 3 days to make sides for everyone. And this recipe is perfect for everyone. Roasting the acorn squash with coconut oil is perfect for this dish with the Apple and pecans.

Kim Jensen

Your Wild Rice Stuffing recipe was a hit at my Thanksgiving table! I was working around gluten and dairy allergies, and very critical chefs with no allergies. EVERYONE LOVED THE STUFFING! The vegetable broth accidently never made it into the dish, and a bit of Holland House Sherry cooking wine made it in. It was fantastic, thank you for your creative masterpiece.

Cheri

The flavor and texture of this dish is fantastic! I found I needed to add salt because I had used Low Sodium vegetable broth. That was easy. It was also wonderful made with dried Thyme and Sage. It was even better the next after giving the flavors time to develop. The toasted Pecans were devine. Absolutely make this!

Colleen

I made this about a month ago, my husband didn’t like it. Let me rant here just a bit, he wants healthy non-meat foods, but when I tell him about these main dish type recipes he says “No way”! Plus he’s part Italian and hates pasta because he ate it too much growing up. So I mentioned the spiralized veggie pastas, again heck no. So we have been eating pretty much garbage dinners and your wonderful desserts for a while now.

Erin

Thank you for this recipe! My son has a wheat allergy and so he usually has to skip the stuffing. I have it on my stove right now and am loving the smells — can’t wait to eat it!

Lynn

Love this! It’s like comfort food because the flavor just takes you back to the old days of traditional Thanksgiving stuffing. We couldn’t stop eating it!

Nazarah Merah

I made this for Thanksgiving dinner last night that we hosted at our house for 20+ people. It was a huge hit and was gone quick. I will be making this again for sure! Thank you

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