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5.0 from 108 votes

Wild Rice Stuffing

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 218 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.)
  2. 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.
  3. Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans. Adjust any seasoning to taste, and serve warm.
  4. Leftovers can be stored in the fridge in a sealed container for up to 5 days.

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.
  • 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 Information

Calories 218kcal (11%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 7g (11%) Sodium 761mg (32%) Potassium 369mg (11%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 295IU (6%) Vitamin C 4.5mg (5%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 218

% Daily Value*

Calories 218kcal 11%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 7g 11%
Sodium 761mg 32%
Potassium 369mg 8%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 295IU 6%
Vitamin C 4.5mg 5%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.