Wild Rice Dressing (Gluten Free Stuffing)
User Reviews
5
Wild Rice Dressing (Gluten Free Stuffing)
Description
This Wild Rice Dressing begins with sautéing chopped onions, bell pepper, celery, carrots, and mushrooms in butter with salt and pepper until softened. Fresh or dried sage and thyme are added to introduce herbal notes. Wild rice is stirred into the vegetables before simmering with vegetable broth until tender and all liquid is absorbed.
Once cooked, the rice is left to steam off heat before being fluffed and combined with fresh parsley. The texture is moist but firm, integrating the fragrant herbs and flavorful vegetables with the nutty rice. This dish can stand alone as a warm side or be used as stuffing inside poultry.
Options include baking the dressing to create a crispy top. Using plant-based butter makes it vegan; adding pork sausage can lend a meaty depth. If using vegetable base instead of broth, heaping teaspoons enhance flavor. Leftovers can be refrigerated for up to four days in airtight containers.
Ingredients
- 2 cups wild rice or white long-grain rice, dried, Thai
- 3 tablespoons butter or plant-based butter
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 1 cup mushroom diced
- 3 tablespoons sage 1 tb dried sage, fresh, chopped
- 3 tablespoons thyme 1 tb dried thyme, fresh leaves
- 4 cups vegetable broth or 4 tsp vegetable base + 4 cups water
- ¼ cup parsley chopped
- salt
- black pepper
Instructions
- Chop and prep all the fresh produce and herbs.
- Set a large 6 to 8 quart saucepot over medium heat. Add the butter. Once melted, stir in the onions, bell pepper, celery, carrots, and mushrooms. Sprinkle generously with salt and pepper. Stir and sauté for 5 to 8 minutes to soften all the vegetables. Then add in the chopped sage and thyme. Sauté for one more minute.
- Add the rice and vegetable broth. Stir well. Then cover and simmer according to the rice package instructions, usually 15 to 20 minutes.
- Once the rice has absorbed all the broth and there are vent holes on the top of the rice, turn off the heat. Allow the rice to sit in steam another 5-10 minutes. Then fluff the rice dressing and stir in the parsley. Taste, then salt and pepper as needed. Serve warm.
Notes
- This dressing can be used as-is, as stuffing, or baked for a crispy texture on top.
- Using plant-based butter makes it vegan; adding pork sausage adds meatiness if desired.
- If substituting vegetable base for broth, use heaping teaspoons for stronger flavor.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 217kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 535mg | 22% |
| Potassium | 397mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4029IU | 81% |
| Vitamin C | 34mg | 38% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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