Gluten free wild rice stuffing is packed full of the flavors you expect from a 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.
8ounceswhite or cremini mushroomschopped into ½” pieces
3stalkscelerydiced
1teaspoondried thyme
5clovesgarlicminced
3tablespoonssageminced
½cupsliced almondstoasted or unsalted sunflower seeds for nut-free
½cupdried cranberries
2cupscannellini Beans(or 1 15-ounce can drained and rinsed)
salt and pepperto 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.
Notes
Variations: Switch up the fresh herbs and use thyme, oregano or tarragon. Use chopped, toasted pecans in place of the almonds.Serve this stuffing alongside: