Vegetarian And Gluten-Free Wild Rice Stuffing

Wild Rice Stuffing in a blue baking dish.

4.86 from 7 votes

Vegetarian And Gluten-Free Wild Rice Stuffing

The Vegetarian And Gluten-Free Wild Rice Stuffing recipe makes an elegant alternative to ordinary bread stuffing. It is richly flavored with two kinds of mushrooms that provide some protein and also vegetables. In my book, this stuffing makes it safely to the category "healthier Thanksgiving recipes."

Prep Time20

Cook Time1 50

Total Time2 10

Course: Side dishes

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 391kcal

Author: Gabriela

Equipment

Bakeware Set

Ingredients

To cook the wild rice:

1 cup wild rice rinsed
2 cups water

To cook the brown rice:

2 cups long grain brown rice
1 ¾ cups water

For the salad:

14 ounces can of chicken broth or vegetable broth, or 1 ¾ cups of homemade broth
1 cup dried cranberries or raisins
4 tablespoons butter
3 medium carrots peeled and cut into ¼ inch pieces
2 stalks celery cut into ¼-inch pieces
1 medium onion diced
8 ounces shiitake mushrooms stems discarded caps sliced
10 ounces white mushrooms trimmed and sliced
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper

Instructions

Preheat oven to 325F.
In a 2 quart saucepan, cook wild rice with 2 cups water. Boil over medium-low heat, covered until rice is tender, for about 35 to 40 minutes.
Remove from the stove, drain the water if necessary.
Separately, in a medium pot, bring the brown rice to a boil together with the remaining 1 ¾ cups water. Also, add the broth. Cover and simmer over low heat until tender for about 18-20 minutes.
In a large bowl, place the wild rice, brown rice, and dried cranberries. Set aside.
In a nonstick pan, melt 2 tablespoons butter over medium heat.
Add carrots, celery, and onion and cook until tender and golden, about 12-15 minutes.
Stir in salt, thyme, pepper, and cook for another 1 minute.
Transfer to the bowl with rice.
In the same nonstick pan, melt the remaining 2 tablespoons butter over medium heat.
Add shiitake and white mushrooms and cook until tender, golden, and liquid evaporates about 12 minutes.
Transfer to the big bowl with the rest of the ingredients.
Stir all ingredients together and transfer the mixture to a 9x13 inch baking pan.
Cover with foil and bake until heated for about 20 minutes.

Notes

Serve as a side dish at Thanksgiving dinner. Keep leftovers in an airtight container for up to three days.

Nutrition