Gluten-free wild rice stuffing is packed full of the flavors you expect from stuffing. This stuffing is gluten-free, oil-free, and adored by vegans and meat eaters alike. Serve this flavorful gluten-free stuffing at your next holiday and you're sure to be satisfied.
When I tell people I am a vegetarian, they assume that means Thanksgiving is no fun. Bah! Not true. Who needs turkey? Besides having a hoard of people by my side, which is really what Thanksgiving is about, I've got mashed potatoes, cranberry sauce, maple-roasted brussels sprouts, and this fantastic gluten-free stuffing. And don't forget the pecan pie. There's always pecan pie.
I have been a vegetarian most of my life, but for the short time I did eat turkey it was definitely not the focus of the meal for me. It's always been about the sides. Why? The sides are where all the flavor is at. The sides are where you get to have fun and experiment! Add some herbs to the cranberry sauce, add some maple syrup to the Brussels sprouts, add some truffle salt to the mashed potatoes. (Truffle salt makes me weak in the knees.) Sides are where you get to mash the potatoes into the cranberry sauce with a dollop of stuffing and cram it all in your mouth in one joyous bite. Yeah. Sides are my kind of thing.
What Does Gluten-Free Wild Rice Stuffing Taste Like?
This recipe has all the flavors of your traditional Thanksgiving stuffing without, well, all the stuff that makes you feel stuffed! The almonds and celery add some crunch and the cranberries add enough sweetness and tartness to give this dish great depth. My husband, who loves Thanksgiving more than any meal of the year, said this was the best stuffing he'd ever eaten. What?! I hope you enjoy this gluten-free stuffing as much as we do!
How to Make Gluten-Free Stuffing from Scratch
Making gluten-free vegan stuffing from scratch is simple and easy. Start by cooking the wild rice in vegetable broth. Cooking grains in vegetable broth infuses flavor and amps up the whole dish.
While the wild rice is cooking, sauté shallot, mushrooms, celery, thyme, and garlic in a little bit of water, adding more water as necessary to prevent sticking. This technique omits oil and reduces the overall calorie and fat content of the dish. When the mushrooms have started to release their liquid and are becoming tender, remove them from the heat. Stir in fresh minced sage, almonds, dried cranberries, cannellini beans, and cooked wild rice. Enjoy!
Can Wild Rice Stuffing be Made Ahead of Time?
This stuffing can be made up to three days ahead of time. After making the stuffing, store it in an airtight container in the refrigerator. When you are ready to serve, transfer the stuffing to a large saucepan with a few tablespoons of water. Cook covered over medium heat, stirring once or twice until heated through. I think the stuffing is even more flavorful after a few days in the fridge, so don't hesitate to save yourself some time and make it ahead.
What should I serve with Gluten Free Wild Rice Stuffing?
Stuffing is something that is served most often at American Thanksgiving, but it can be eaten any time of year. I like to combine this with a few other sides for a robust meal. Try it alongside:
- Cauliflower Mash
- Maple-Mustard Roasted Brussels Sprouts
- Grilled Portobello Mushrooms (these are wonderful with the stuffing right on top)
- Kale Salad
- Gluten Free Cornbread
- Pecan Pie (technically this isn't a side, but a staple at our Thanksgiving table and my favorite dessert on earth. So...)
Gluten-Free Wild Rice Stuffing
Ingredients
- 1 ½ cups wild rice
- 2 ¼ cups vegetable broth
- 1 bay leaf
- ½ cup shallots diced
- 8 ounces white or cremini mushrooms chopped into ½” pieces
- 3 stalks celery diced
- 1 teaspoon dried thyme
- 5 cloves garlic minced
- 3 tablespoons sage minced
- ½ cup sliced almonds toasted or unsalted sunflower seeds for nut-free
- ½ cup dried cranberries
- 2 cups cannellini Beans (or 1 15-ounce can drained and rinsed)
- salt and pepper to taste
Instructions
- In a medium saucepan, combine the wild rice blend, broth and bay leaf. Cover and bring to a boil. Reduce to a simmer and simmer for 40-45 minutes, or until rice is al dente (soft, but still slightly firm when bitten). Remove from the heat, allow to sit for 5 minutes, then fluff with a fork and set aside.
- Meanwhile, heat a few tablespoons of water over medium heat in a large skillet. Add the shallot, mushrooms, celery, thyme and garlic and cook until shallot and celery have softened and the mushrooms have started releasing their juices, about 6-8 minutes. Remove from the heat and add the sage, almonds or sunflower seeds, cranberries. and cannellini beans. Add the wild rice and mix to thoroughly combine. Add salt and pepper to taste and enjoy!
- Make Ahead: Make as directed above and refrigerate up to three days. When you are ready to serve, transfer the stuffing to a large saucepan with a few tablespoons of water. Cook covered over medium heat, stirring once or twice, until heated through.
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