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Wild Rice Stuffing with butternut squash, mushrooms, dried cranberries, herbs, and pecans is a delicious gluten-free stuffing that is perfect for thanksgiving, Christmas, or any day!
Healthy Stuffing for the Holidays
If you are looking for a stuffing recipe that is healthy AND delicious for Thanksgiving and Christmas, you have to try my Wild Rice Stuffing this year. This easy stuffing recipe is gluten-free, vegan, and vegetarian…and it is a crowd pleaser! Sure, the traditional bread stuffing is great, but I like to have options at our holiday table so there is something for everyone. Everyone can enjoy this gluten-free stuffing and they always do! It gets rave reviews every time I serve it.
How to Cook Wild Rice
For this rice stuffing recipe, I like to use a wild rice blend, which you can find at just about any grocery store. If you can’t find a blend, you can use regular wild rice, brown rice, quinoa, or farro. Basically, any grain will work in this recipe. The cooking times will vary so make sure you read the package instructions.
Always rinse your rice before to remove any debris and the surface starch. Rinsing rice will prevent it from clumping up after it is cooked.
You can cook the rice on the stove top or in the Instant Pot. I like to cook the rice in vegetable broth to give it extra flavor. You can also use water to cook the rice.
- To cook on the stove: Add 1 ½ cups wild rice blend, 2 ¼ cups vegetable broth (or water), and a pinch of salt to a medium saucepanthen bring to a boil. Place a lid on top of the pan and turn the heat down to low. Simmer for 40-45 minutes or until rice is al dente. Remove the pan from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff the rice with a fork.
- To cook in the Instant Pot: Add 1 ½ cups wild rice blend, 1 ½ cups vegetable broth, 1 teaspoon olive oil, and a pinch of salt to the Instant Pot. Place the lid on the Instant Pot and turn until it locks, making sure to seal the vent.Set to manual high pressure and cook for 15 minutes. When the Instant Pot beeps, natural pressure release for 10 minutes and then carefully vent the remaining steam. Open the lid and fluff the rice with a fork.
How to Make Wild Rice Stuffing
While the rice is cooking, roast the butternut squash in the oven until tender. Roasting the squash gives it a ton of flavor and it’s super easy too! Pro tip-you can buy butternut squash that is already peeled and chopped to save you time.
In a large skillet, sauté the onion, celery, garlic, and mushrooms together. I like to add a splash of vegetable broth to season the vegetables. Next, add the herbs. I like to use a little thyme and sage because both play well together and taste like Thanksgiving:) You can also use fresh parsley or rosemary if you wish.
When the rice is done cooking, place it in large bowl. Add the roasted butternut squash, the cooked vegetables, dried cranberries, and pecans. Stir until well combined and serve.
You can make the stuffing in advance and reheat it. It will keep in the refrigerator for up to 3 days, just don’t add the pecans until ready to serve because they will get a little soggy if stirred in too early.
Perfect Stuffing Side Dish
I love this stuffing recipe because it is loaded with the best fall and holiday flavors. It is colorful, healthy, and so delicious. And I always get requests for more Thanksgiving and Christmas recipes that are vegetarian, vegan, and gluten-free, and this one is ALL three! It is an all-around winner! Give me a bowl of this stuffing at Thanksgiving and that is all I need…ok, maybe some pumpkin pie too:) I hope you will add it to your holiday table this year!
If you like this gluten-free stuffing, you might also like:
- Mashed Cauliflower
- Mashed Sweet Potatoes
- Roasted Brussels Sprouts
- Roasted Cauliflower
- Cranberry Sauce
Side Dishes
Wild Rice Stuffing
This gluten-free wild rice stuffing is the perfect side dish for your holiday meal.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Ingredients
- 1 1/2 cups wild rice blend
- 1 medium butternut squash peeled, seeds removed, and chopped
- 3 tablespoons olive oil divided
- 1 1/2 cups, plus 2 tablespoons vegetable broth divided
- 1 yellow or red onion chopped
- 2 celery ribs chopped
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 1/2 cup dried cranberries
- 1/2 cup roughly chopped pecans
- Kosher salt and black pepper to taste
Instructions
First, cook the rice. You can cook it on the stove or in an Instant Pot.
To cook on the stove: Add 1 ½ cups wild rice blend, 2 ¼ cups vegetable broth (or water), and a pinch of salt to a medium saucepanthen bring to a boil. Place a lid on top of the pan and turn the heat down to low. Simmer for 40-45 minutes or until rice is al dente. Remove the pan from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff the rice with a fork.
To cook in the Instant Pot: Add 1 ½ cups wild rice blend, 1 ½ cups vegetable broth, 1 teaspoon olive oil, and a pinch of salt to the Instant Pot. Place the lid on the Instant Pot and turn until it locks, making sure to seal the vent.Set to manual high pressure and cook for 15 minutes. When the Instant Pot beeps, natural pressure release for 10 minutes and then carefully vent the remaining steam. Open the lid and fluff the rice with a fork.
Meanwhile, roast the butternut squash. Preheat the oven to 400 degrees F. Place the butternut squash a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes, or until tender, turning once.
In a large skillet, heat the remaining olive oil over medium high heat. Add the onion and celery and sauté for 3 to 5 minutes, or until tender. Add the mushrooms, garlic, herbs and the remaining 2 tablespoons broth and cook until vegetables are softened.
When the rice is done cooking, pour the rice in a large bowl. Add the roasted butternut squash, mushroom mixture, dried cranberries, and pecans. Season with salt and pepper, to taste. Serve.
Nutrition
Serving: 8g, Calories: 277kcal, Carbohydrates: 43g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Sodium: 186mg, Potassium: 598mg, Fiber: 5g, Sugar: 9g, Vitamin A: 10085IU, Vitamin C: 22.4mg, Calcium: 63mg, Iron: 1.7mg
Keywords stuffing, wild rice
Have you tried this recipe?
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FAQs
1 Cup Wild Rice. 1-2 cups water (texture will be par-cooked with 1 cup of water, very soft with 2 cups- I prefer 1 ½ cups of water for slightly chewy 'al dente' rice) ½ teaspoon salt (or more to taste)
Should I soak wild rice before cooking? ›
Quick Notes: Wild rice is actually a grass, not a grain. You don't need to soak wild rice, but you can if you want to shorten the cooking time.
Why is wild rice so expensive? ›
Because of its unique harvesting needs (learn more about it here), wild rice is significantly more expensive than brown rice. In fact, it's one of the most expensive grains. In Washington State, as of January 2023, wild rice costs $5.16 per pound and brown rice costs 80 cents a pound.
How much does 1/2 cup wild rice make? ›
Wild rice expands three to four times after cooking. One cup uncooked (6 ounces) will yield about 3-4 cups cooked. One pound uncooked wild rice measures about 2 2/3 cups and will yield about 8 to 10 cups cooked. Wild rice can be served hot, warm or chilled.
Why does my stuffing fall apart? ›
Your Stuffing Falls Apart
If you don't get the ratio of liquid to dry ingredients right, you could end up with stuffing that falls apart. If you want to avoid all that stress altogether, bake it up in a bundt pan and serve it by the slice.
Why do we add egg to the stuffing mix? ›
Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.
How many people does 1 cup of wild rice feed? ›
1 cup uncooked wild rice = 3–4 cups cooked wild rice… that's 6-8 servings from just one cup uncooked wild rice!
Is wild rice healthier than white rice? ›
white rice. When comparing wild, brown, and white rice for nutritional purposes, wild rice comes out on top. Wild rice has less calories, less fat, and less carbohydrates than both brown and white rice. It is also a complete protein with all nine essential amino acids.
What happens if you don't rinse wild rice? ›
Step 1: Rinse the Rice
Pour a cup of wild rice into a mesh sieve and give it a good rinse. This will rid the rice of any starch that's lingering on the outside of the grain. This extra starch can make your rice—be it wild or any other kind—gummy once it cooks.
Why is wild rice so hard to cook? ›
Similar to cooking brown rice, it takes longer to simmer on the stovetop because it's a whole grain. You need to simmer until the hull splits and gets tender, which usually takes about an hour. My Mom cooks wild rice in the oven for holidays, when stovetop space is at a premium, and that works well too.
Wild Rice should be cooked until it puffs and the inside, lighter portion of the grain can be seen. Overcooking may cause mushiness. To keep the grains of rice from sticking together for use in cold salads, toss four cups of cooked wild rice with one tablespoon of cooking oil.
Does wild rice raise blood sugar? ›
No, wild rice does not spike insulin. Wild rice is a complex carbohydrate that has a low glycemic index, meaning it is digested and absorbed slowly by the body, resulting in a gradual release of glucose into the bloodstream. This slow release helps to stabilize blood sugar levels and prevent insulin spikes.
Which is better, wild rice or quinoa? ›
Quinoa and wild rice are comparable in term of their nutritional benefits. Their vitamin and mineral contents are slightly different but one isn't necessarily healthier than the other. Eat both and get the best of both worlds.
Is wild rice just black rice? ›
Are Black Rice and Wild Rice the Same? No, black rice is a whole grain rice that's similar to brown rice, while wild rice is technically the seed of a semi-aquatic grass. They require different cooking techniques and taste quite different.
How long does wild rice last in the refrigerator? ›
Uncooked wild rice's shelf life is forever when kept free of dust and any other contaminants. It can be stored in your pantry, fridge, or freezer. Cooked wild rice, on the other hand, should be refrigerated and consumed within 4-6 days.
Does wild rice curl when cooked? ›
Wild rice is properly cooked when kernels are tender but not mushy and many have burst open to reveal a cream-colored interior. Overcooking will cause split kernels to curl. A 1/3 cup serving of wild rice provides approximately 16 grams of whole grains, or the equivalent of one serving of a whole grain.
Is it better to make stuffing with soft or dry bread? ›
Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.
Is it better to make stuffing the day before? ›
YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner. Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.
Why add eggs to stuffing? ›
Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread. I'm a no egg person - and I still stuff the bird (but also do a batch out of the bird). me, too, Chem - I make a boatload of dressing (we never stuff the bird) specifically so I have leftovers to eat with gravy.
What can you use as a binder instead of eggs in stuffing? ›
Cornstarch. This is our binder! Cornstarch makes a great egg substitute in vegan baked goods. Turns out it's great for making an eggless stuffing as well!
r Regardless of whether Hellman's, Alton Brown, or an experimenting housewife were the first to add mayo to their scrambled eggs, once you've tried it, there is no going back. The mayonnaise adds a creaminess and rich taste to the scrambled eggs that you won't find any other way.
How much water do I need for 1 cup of rice? ›
For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.
Is rice a 2 to 1 ratio? ›
To cook long-grained white rice on the stove, use a 2 to 1 water to rice ratio. Bring 2 cups of water to a boil in a small saucepan with a tight-fitting lid. You can add an optional pinch of salt if you wish.
What is the ratio of water to brown rice? ›
Brown Rice to Water Ratio
To cook brown rice on the stovetop, a good rule of thumb is to follow a 2 to 1 ratio of water to rice; so, for 1 cup of rice, you would use 2 cups of liquid. When in doubt, check the package directions for the optimal ratio for short-, medium-, and long-grain.
What is the ratio of water to black rice? ›
For those wondering how much water or how much rice you need, the ratio of water to black rice is 1 ¾ to 1. In other words, for each cup of black rice, you'll need 1 ¾ cups of water, chicken stock, or vegetable broth.
