Wild Rice Stuffing Recipe (2024)

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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.

5 from 8 votes

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Review

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

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FAQs

Why is wild rice not a true rice? ›

Despite its name, wild rice is not rice at all. Although it is the seed of an aquatic grass like rice, it's not directly related to it. This grass grows naturally in shallow freshwater marshes and along the shores of streams and lakes.

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What is the best way to cook wild rice? ›

Place wild rice, water (or stock), and salt in a saucepan with a lid over medium-high heat. Put the lid on and bring it to a boil. Turn the heat down to low and let is simmer for 40-45 minutes. You will know that it is cooked when some of the kernels are burst open.

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What is the water to wild rice ratio? ›

What's the water to rice ratio for wild rice? Although it's pricey, the good news is that with a 1 to 4 ratio (1 cup wild rice to 4 cups water) you get a big bang for your buck. One cup of raw wild rice translates to about 4 cups of cooked wild rice.

Does wild rice spike blood sugar? ›

Wild rice is a good source of Alpha Lipoic Acid (ALA). Some research has indicated that ALA is beneficial to people with type 2 diabetes. It may boost the body's ability to produce insulin and reduce the symptoms of diabetic nerve damage. Like most grains, wild rice is highly effective when it comes to reducing hunger.

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What are the side effects of wild rice? ›

Side Effects of Wild Rice

Wild rice seeds can be infected with a toxic fungus called ergot, which may be dangerous if eaten. Some side effects of ergot toxicity include nausea, vomiting, diarrhoea, headaches, dizziness, seizures and mental impairment. Similarly to regular rice, wild rice may contain heavy metals.

What happens if you don't rinse wild rice before cooking? ›

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.

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What happens if you don't wash wild rice? ›

What happens if you don't? It's only important if you want separate grains of fluffy rice. Washing it removes excess starch and it's more likely to stick together if you don't.

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Do you need to soak wild rice before cooking? ›

Soaking Wild Rice is optional unlike other grains and seeds that should generally be soaked to reduce phytic acid. This is because during the finishing process like any other Real Wild Rice it is parched over Wood Fire to help remove the hull.

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Why is my wild rice still crunchy? ›

If the heat is too high, the water evaporates before the rice has a chance to fully cook. If you don't add enough water, the rice ends up dry and crunchy. And if you don't cook the rice long enough, it gets soft on the outside but doesn't cook through.

Why is my wild rice gummy? ›

If your rice has absorbed too much liquid, the grains may have split and the starches may have given the rice a soft, gluey consistency. One way to fix that? Add even more liquid. Pour in some milk, a dash of vanilla, and spoonful of sugar, and suddenly your mushy rice is a rich rice pudding.

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Can wild rice be overcooked? ›

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.

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How much does 1 cup of wild rice make? ›

1 cup uncooked wild rice = 3–4 cups cooked wild rice… that's 6-8 servings from just one cup uncooked wild rice!

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Why is my wild rice mushy? ›

What Causes Mushy Rice? Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.

Does wild rice go bad? ›

Generally speaking, indefinitely! 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.

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Is wild rice an actual rice? ›

Wild Rice is the grain of a reed-like aquatic plant (Zizania palustris), which is unrelated to rice. It is grown in the United States and also in Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavor.

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Is wild rice a true grain? ›

Types of Wild Rice

It is a robust plant that grows to a height of 12 feet, with a two foot flowering panicle. It is not a true rice of the Oryza genus. It is used as cereal grain, but is classified as a pseudo-grain.

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Is wild rice a real thing? ›

Wild rice, also called manoomin, mnomen, Psíŋ, Canada rice, Indian rice, or water oats, is any of four species of grasses that form the genus Zizania, and the grain that can be harvested from them.

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Is there fake wild rice? ›

Fraudsters are allowed to sell the imitation for the real thing throughout the U.S., so when you see what is called wild rice in shops, 80 percent of the time it is not wild rice, but a vastly inferior and adulterated imitation. Authentic wild rice ranges in color from light brown, to green-brown, to deep brown.