Wild Rice Stuffing
Servings: 6
Calories: 218kcal
This Wild Rice Stuffing is loaded with flavor, and is a great way to sneak a few more vegetables in your holiday meal. It has all the taste you love, without using bread, so it's gluten-free.
Print Recipe
Add to Collection
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