Wild Rice Stuffing

Course: Side Dish

Cuisine: American

Keyword: wild rice stuffing

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 218kcal

Author: Megan Gilmore

Wild Rice Stuffing has all the flavor you love and makes a delicious alternative to traditional bread stuffing. It's the perfect gluten-free side dish for Thanksgiving!

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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 information is for roughly 3/4 cup of prepared stuffing. This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.

How to Cook Wild Rice in the Instant Pot: To cook the rice in an electric pressure cooker, combine only 1 cup of broth with the 1 cup of rinsed rice. Cook at high pressure for 22 minutes, with a 10-minute natural release, then fluff with a fork.

Nutrition