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    Home » Holiday Eats » Wild Rice Stuffing - gluten-free (Instant Pot or stovetop)

    Wild Rice Stuffing - gluten-free (Instant Pot or stovetop)

    Published: Nov 19, 2018 · Updated: Nov 21, 2021 by Marlena Luna · This post may contain affiliate links. · 12 Comments

    Jump to Recipe Pin SaveSaved!
    Collage of gluten free wild rice stuffing filled with dried cranberries, sautéed veggies and toasted pecans.
    wild rice stuffing - gluten-free and vegan holiday side.
    Collage of vegan wild rice stuffing filled with dried cranberries, sautéed veggies and toasted pecans.

    This gluten-free Wild Rice Stuffing has all the classic stuffing flavors without the filler! It's filled with dried cranberries, sautéed veggies, and toasted pecans for a delicious side dish everyone can enjoy! Guests will be raving about this bread-less alternative at your next holiday gathering! It’s also vegan and can be made nut-free!

    A serving bowl filled with wild rice stuffing with dried cranberries and toasted pecans.

    Leave the bread for the biscuits and make this gluten-free wild rice stuffing instead.

    The dried herbs and sautéed celery and onion give this recipe a classic “stuffing” flavor.  And the dried cranberries offer a hint of sweetness while the pecans add a nutty crunch to the dish.  

    With its traditional holiday flavor, your guests are sure to be asking for the recipe!

    A pile of cranberries, 2 stalks of celery, a whole onion, a bowl of wild rice blend and a pile of pecans on a slab of slate.

    As you may already know, I’m a fan of one-pot recipes.   And since this wild rice stuffing recipe can easily be made in one pot, it's a holiday keeper!

    Ingredients Notes and Substitutes

    A few ingredients bring this gluten-free side dish together.

    Full amounts and printable recipe are in the recipe card below.

    • Wild rice blend – Any wild rice blend is fine. You can also use all brown rice or all wild rice, but you may need to adjust the cooking time.
    • Celery and Onion. The celery and onion should be diced into bite-sized pieces.
    • Vegetable Broth – I use boxed vegetable broth, but bouillon cubes are another great option.
    • Poultry Seasoning – If you don't have poultry seasoning on hand it can be substituted with a mix of oregano, basil, sage, rosemary, and thyme. The measurements are in the notes of the recipe card below.
    • Garlic powder – Any brand will do.
    • Salt – I use Himalayan pink salt. It measures the same as table salt so, feel free to use what you have on hand.
    • Dried Cranberries – Any brand of dried cranberries will do. You can also swap them out for raisins or another dried fruit.
    • Toasted Pecan – Pecans are super easy to toast. How-to instructions are below and in the recipe card.

    Instructions

    This wild rice stuffing comes together in 3 simple steps.

    Step 1. Sauté the celery and onion in a large lidded pot. Once they have softened a bit add the remaining ingredients to the pot and simmer. 

    Step 2. Once the broth has cooked down test the rice for tenderness.  If it is still on the firm side add a bit more broth and simmer for an additional 5-10 minutes.  

    Step 3. Mix in the dried cranberries and toasted pecans.  Then top with finely chopped fresh parsley and serve.

    How do I toast pecans?

    The pecans are toasted in a dry (no oil) pan until they have browned and are giving off a toasted aroma. This should take less than 5 minutes and is best done just before serving.

    Allow the nuts to fully cool before chopping and adding to the stuffing.

    Wild rice stuffing with dried cranberries and toasted pecans in a white bowl.

    Optional add-ins

    • diced apples
    • cooked sweet potato, cubed
    • sautéed mushrooms
    • dried cherries
    • dried apricots
    • raisins
    • toasted walnuts
    • almond slivers

    To keep this holiday dish nut-free and completely allergy-friendly, simply leave the pecans out or replace them with another nut-free option from above.

    Wild rice stuffing with cranberries and pecans in a white serving bowl.

    Can this recipe be made ahead of time?

    Yes, this is a great make-ahead recipe!

    Prepare the rice using the instructions in the recipe card below. Leave out the cranberries and pecans to keep the dish fresh for serving.

    Store the cooked rice in an airtight container in the fridge for up to 3 days.

    To reheat, place the cold rice in an oven-safe dish. Cover with foil and bake at 350ºF for 20-30 minutes or until the rice stuffing is heated throughout.

    Add the dried cranberries and toasted pecans before serving.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

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    See ya there!

    Recipe

    Wild rice stuffing with celery, cranberries and toasted pecans in white bowl.

    Wild Rice Stuffing (gluten-free and vegan)

    prep time: 15 minutes minutes
    cook time: 45 minutes minutes
    total time: 1 hour hour
    servings: 10 servings
    Wild Rice Stuffing is an easy gluten-free side dish that will complete your holiday table. This bread-less holiday alternative has all the classic stuffing flavors without the filler! It’s also vegan and can be made nut-free!
    4.64 stars (60 reviews)
    Print Pin SaveSaved!

    Ingredients

    • 2 celery stalks, diced
    • 1 medium onion, diced
    • 1 Tablespoon neutral oil for sautéing, or water
    • 2 cups wild rice blend
    • 4 cups vegetable broth, I use low-sodium (see notes for Instant Pot)
    • 2 Tablespoon dried poultry seasonings
    • ¾ teaspoon garlic powder
    • ½ teaspoon Himalayan pink salt, or to taste
    • ⅔ cup dried cranberries
    • ½ cup toasted pecans, chopped
    • handful of parsley, finely chopped
    Prevent your screen from going dark

    Instructions

    Instant Pot Instructions

    • Use the sauté feature to toast the pecans in a dry Instant Pot (without any oil or water). Cook for 3-5 minutes constantly moving them around.  Once they have browned and have a toasted aroma remove them from the Instant Pot. Set aside to fully cool before chopping.
    • Now, add the diced onion, celery, and neutral oil (or water) to the inner pot. Sauté until they begin to soften and become fragrant. 
    • Add the rice, only 3 cups of broth, garlic, poultry seasoning, and salt to the pot.
    • Seal the lid and set the Instant Pot to high pressure for 20 minutes.
    • Allow it to naturally release pressure for at least 20 minutes.
    • Carefully open the lid and mix in the cranberries, pecans, and, any other mix-ins you’d like.
    • Serve immediately garnished with finely chopped parsley.
    • Tip: If you plan on making this recipe ahead, leave out the pecans, cranberries, and other mix-ins until just before serving to keep them fresh.

    Stovetop Instructions

    • In a large pot, sauté the diced onion and celery in neutral vegetable oil or water until it begins to soften. 
    • Add the rice, broth, garlic, poultry seasoning, and salt to the pot.
    • Bring it to a simmer. Cover and continue to simmer over medium-low heat for 45 minutes. 
    • While the rice simmers, toast the pecans in a dry pan over medium heat. Cook for 3-5 minutes constantly moving them around.  Once they have browned and have a toasted aroma remove them from the pan to fully cool before chopping.
    • Remove the pot of wild rice stuffing from the heat and let sit for 10 minutes before opening the lid.
    • Mix in the cranberries, pecans, and any other add-ins you’d like.
    • Serve immediately garnished with finely chopped parsley.
    • Tip: If you plan on making this recipe ahead, leave out the pecans, cranberries, and other mix-ins until just before serving to keep them fresh.

    Notes

    Instant Pot: Since the Instant Pot doesn't steam off any liquid while cooking, reduce the broth to 3 cups.
    Poultry seasoning: If needed, replace with 2 teaspoons each -dried sage, thyme, and rosemary. And 1 teaspoon each -basil and oregano.

    Nutrition

    Serving: 1serving | Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 9mg | Fiber: 1g | Sugar: 1g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Side Dishes
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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    Comments

      4.64 from 60 votes (60 ratings without comment)

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    1. Shauna

      November 28, 2022 at 5:10 am

      This is so delicious! I brought it to Friendsgiving, and am making it again today gif lunch bowls all week. I used 3/4 wild rice abd 1/4 brown rice, added mushrooms and subbed sliced almonds for the pecans. It works well with these changes! Absolutely love it.

      Reply
      • Marlena Luna

        November 28, 2022 at 9:10 pm

        That is so great to hear, Shauna!! Your substitutions sound delicious, I may have to use sliced almonds next time!

        Reply
    2. Maureen

      November 25, 2022 at 9:43 am

      Made it for Thanksgiving as a stuffing-alternative for GF guests. Used your DIY poultry seasoning recipe and slivered almonds instead of pecans. A huge hit! Several people told me they liked it better than the stuffing.

      Reply
      • Marlena Luna

        November 26, 2022 at 9:36 am

        Thank you for the wonderful feedback, Maureen!! I'm so glad the recipe was a hit!

        Reply
    3. Marissa

      November 21, 2021 at 11:37 am

      I made this rice as directed but it came out very mushy, any recommendation on how to fix that?

      Reply
      • Marlena Luna

        November 21, 2021 at 2:35 pm

        If the rice was rinsed first, it will add extra liquid and cause the cooked dish to become mushy. I suggest adding the rice in unrinsed and dry. If the rice wasn't rinsed I suggest reducing the broth by 1/4-1/2 cup depending on how much extra liquid there was.

        Reply
    4. Donna C.

      December 02, 2020 at 2:36 pm

      I am allergic to all nuts. I absolutely love this recipe. Could I replace the pecans with pepitas?

      Reply
      • Marlena Luna

        December 02, 2020 at 8:16 pm

        Absolutely, pepitas sound like a great nut replacement.

        Reply
    5. Linda

      July 23, 2020 at 3:20 pm

      I am so happy I found this recipe. I make it all the time and my family loves it!! It’s amazing!!!

      Reply
      • Marlena Luna

        July 29, 2020 at 5:24 pm

        Yay! That's great to hear!! :)

        Reply
        • Silvia

          December 02, 2020 at 8:43 am

          I made this recipe for my thanksgiving dinner and come out fantastic!

          Reply
          • Marlena Luna

            December 02, 2020 at 8:16 pm

            That’s wonderful to hear!

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    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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