Wild Rice Stuffing
User Reviews
4.8
24 reviews
Excellent
Wild Rice Stuffing
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This wild rice stuffing is packed with butternut squash, dried cherries and fresh herbs. It's a delicious gluten-free and vegan alternative to traditional stuffing and is the perfect addition to your holiday table.
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Ingredients
- 4 cups butternut squash peeled and chopped into small chunks
- 2 Tablespoons + 1 teaspoon olive oil divided, or avocado oil
- 2 cloves garlic minced
- 1 cup celery chopped
- 1 medium yellow onion finely chopped
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper
- 2 cups wild rice blend
- 4 cups vegetable broth or chicken broth
- 2 Tablespoons sage divided, chopped, fresh
- 2 teaspoon thyme divided, fresh
- 1 bay leaf
- 1 cup sweet dried cherries
- salt to taste, sea salt
- black pepper to taste, sea salt
Instructions
- Preheat oven to 400°F.
- Place butternut squash chunks on a baking sheet with 1 teaspoon oil. Sprinkle with sea salt and toss to combine. Roast for about 30 minutes, or until butternut squash is tender. Tossing once around the 15 minute mark.
- While squash is roasting, cook rice. Heat oil in a Dutch oven over medium-high heat. Add celery, onion and garlic to the pan; toss and add 1 teaspoon sea salt and ½ teaspoon black pepper. Sauté for about 10 minutes. Stir in wild rice, broth, 1 Tablespoon sage, 1 teaspoon thyme and bay leaf. Bring mixture to a boil.
- Cover, reduce heat to a simmer and cook for 40-45 minutes, or until liquid is absorbed. Remove from heat. Toss and remove bay leaf, then let the rice cool for about 5 minutes.
- Stir in cherries, roasted squash and reserved sage and thyme. Taste and season with additional salt and pepper if needed.
Notes
- roasted acorn squash
- roasted kabocha squash tots
- Storage: Leftovers keep well in the fridge for 3-4 days, and it should freeze nicely; just cool completely, freeze in an airtight container for up to 3 months, and thaw overnight in the fridge before reheating.
- Substitutions: You could swap the butternut squash with any hearty winter squash. My roasted acorn squash or roasted kabocha squash tots would work well. Sweet potato is another delicious alternative.
Nutrition Information
Show Details
Serving
1/2 cup
Calories
295kcal
(15%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
3g
(15%)
Sodium
383mg
(16%)
Potassium
288mg
(6%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 295kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 383mg | 16% |
| Potassium | 288mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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