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Wild Rice Stuffing is naturally gluten-free and makes a delicious alternative to traditional bread stuffing. It’s the perfect make-ahead side dish for Thanksgiving!
Made with easy whole-food ingredients, this will quickly become one of your favorite stuffing recipes. It’s loaded with flavor, and won’t take up any space in your oven during a busy holiday meal.
It pairs perfectly with your Thanksgiving turkey or vegetarian meatloaf, along with any other holiday sides you love.
As written, this recipe is naturally vegan and gluten-free. If you don’t have fresh herbs on hand, you can swap them for your favorite poultry seasoning to make this dish as easy as possible.
Ingredients You’ll Need
This recipe features crunchy pecans, dried cranberries, sweet apples, and chewy wild rice. Using a wild rice blend will give this stuffing a better combination of textures since it’s typically made with a blend of brown rice and wild rice.
In a pinch, you can use your own mix of half brown rice and half wild rice for a similar result.
Note: Be sure to check the label on your package when using a wild rice blend. Some brands may include a gluten-containing grain, like barley or farro. If you need to make gluten-free stuffing, stick to blends that are labeled as “gluten-free” on the package.
Mushrooms give this stuffing a meaty texture and extra nutrients, but if you’re not crazy about their texture, chop them into smaller pieces. This way you won’t bite into a big slice of mushroom later! When they are chopped, you can’t tell you’re eating mushrooms at all.
How to Make Wild Rice Stuffing
Add the dry wild rice blend to a fine mesh strainer and rinse the rice under running water. This will give the rice a better texture later.
Pour the rinsed rice into a saucepan and cover it with 1 3/4 cup vegetable broth or chicken broth. Season with a 1/4 teaspoon of salt, then bring the liquid to a boil.
Once it’s boiling, lower the heat and cover the pot with a lid. Let the rice cook for 40 minutes at a low simmer, then remove it from the heat but keep the lid on for an additional 10 minutes.
This extra step will ensure the rice is tender, without burning to the bottom of the pot.
While the rice is cooking, dice the onion and celery then add them to a large skillet with a drizzle of olive oil. (You can use butter if you don’t need a dairy-free recipe.)
Saute the veggies until they start to soften, about 5 minutes. Then add in the garlic, sage, thyme, and chopped mushrooms.
Season with salt and pepper, then continue to cook the veggies until they are tender, about 8 to 10 more minutes.
When the rice is done cooking, fluff it with a fork, then add it to the pan of sauteed veggies. Stir well, so the mixture will be evenly seasoned.
Next, add in the chopped pecans, cranberries, and diced apple. Adjust any seasoning to taste, adding more salt, if needed.
Stir again, so everything will be warm, then serve immediately as a warm side dish. Store any leftovers in an airtight container in the fridge for up to 5 days.
Wild rice stuffing can be made up to 5 days in advance, but if you are making this ahead of time, don’t add in the apple and pecans until just before serving, so they will retain their crunch. Add them in after reheating the stuffing on the stovetop.
Frequently Asked Questions
Yes, you can! In that case, use equal parts dry rice to liquid. So, you’ll use 1 cup of rinsed rice plus 1 cup of vegetable broth. Cook at high pressure for 22 minutes, then let the pressure naturally release for 10 minutes after that. (See my How to use your Instant Pot post if you need guidance.)
Yes, rice freezes well so this stuffing is freezer-friendly. Store it in an airtight container for up to 3 months in the freezer. Be sure to let it thaw for at least 24 hours in the fridge before warming it up again for serving.
Yes, this recipe will work with white rice, brown rice, or wild rice, but the texture will be slightly different with each variety. (The cooking time may also change so use the guidance on the package.)
Looking for more holiday side dishes? Try Instant Pot Mashed Potatoes, Glazed Sweet Potatoes, Balsamic Roasted Brussels Sprouts, Butternut Squash Soup, or Sweet Potato Casserole for more ideas.
Ingredients
- 1 cup wild rice blend
- 1 ¾ cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 large yellow onion , chopped
- 3 celery ribs , chopped
- 2 garlic cloves , minced
- 8 ounces mushrooms , sliced
- 2 tablespoons fresh chopped sage (or 1 tsp ground)
- 1 tablespoon fresh chopped thyme (or 1 tsp dried)
- 1 teaspoon salt , plus more to taste
- 1 large apple , cored and diced
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans
Instructions
- Pour the dry rice into a fine mesh strainer and rinse under running water. Transfer the rinsed rice to a medium saucepan, cover it with the vegetable broth, and add a 1/4 teaspoon of salt. Bring the mixture to a boil, then lower the heat to a simmer and cover for 40 minutes. When the timer goes off, remove the pan from the heat but keep the lid on for an additional 10 minutes. (See notes for Instant Pot cooking directions.)
- While the rice is cooking, heat the olive oil in a large deep skillet over medium heat and saute the onion and celery until tender, about 5 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. Adjust any seasoning to taste, and serve warm.
- Leftovers can be stored in the fridge in a sealed container for up to 5 days.
Video
Notes
Nutrition
If you try this Wild Rice Stuffing recipe, please leave a comment and star rating below letting me know how you like it.
It’s so great not to worry about gluten on a day involving many indulgences. This made my whole house smell like Thanksgiving. Easy to make and tastes elegant and virtuous. I’m loving my Detoxinista Thanksgiving!
Could this be made the night before and then put in the slow cooker in the morning?
You can definitely make it the night before, I just hold-off adding the nuts until right before serving so they’ll retain their crunch. I usually reheat it in a skillet on the stove top, but I’m guessing the slow cooker should work, too. Let me know how it goes!
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?
I usually stuff my turkey with traditional bread stuffing but gluten allergies no longer allow that. I tried gluten free bread stuffings and they were awful. I am excited to try this wild rice stuffing but sounds wonderful. I plan to leave out all the fruit and add sweet sausage. Can I cook this and then stuff my bird with it to cook?
I already know we’re going to love this! My son’s girlfriend is gluten free so, I’m making my 1st gluten free side dish Fri. night to go with a turkey etc. I’m very excited and look forward to making more food for her! Thank you for posting this! I really appreciate it and she will love this as I know we all will!
So delicious!! I will definitely be making it again.
Why do I need a Dutch oven, your instruction doesn’t include any oven time
A Dutch oven is a type of pot, not an oven
I made this recipe as a vegan option for our guests, and it was a total hit. I added everything suggested in the recipe (found cranberries sweetened with apple juice), and it was so beautiful and delicious. I never review recipes I’ve followed, but this was an exception since it was so excellent. Thank you!
I made this for a family member who can’t have gluten, soy or dairy (she is also vegetarian). I also made the traditional bread stuffing (which my daughter loves!!). My daughter taste-tested both, and loved this wild rice stuffing even more than the bread stuffing!! This recipe is going into my favorites folder! Thank you 🙂
Can you use dried herbs in this instead of fresh ? If so how much do you suggest using ? Thanks for the great recipe ! My first vegan thanksgiving and glad to find this traditional stuffing replacement!