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

Wild rice stuffing is an easy gluten-free side dish that will complete your holiday table.  It has all the classic stuffing flavors without the filler!  So serve this bread-less alternative at your next holiday gathering!  It’s also vegan and can be made nut-free!

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.  

Your guests are sure to be raving about flavors!

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 Substitues

• Wild rice blend. Any wild rice blend is fine. You can also use 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.

How do you toast pecans?

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.

Can this recipe be made ahead of time?

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Recipe

Wild Rice Stuffing (gluten-free and vegan)

Yield: 8-10 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

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!

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Ingredients

• 2 celery stalks, diced
• 1 medium onion, diced
• 2 cups wild rice blend
• 4 cups vegetable broth (I use low sodium)
• 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

Instructions

Instant Pot Instructions

1. 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.
2. Now, add the diced onion, celery, and neutral oil (or water) to the inner pot. Sauté until they begin to soften and become fragrant. 
3. Add the rice, broth, garlic, poultry seasoning, and salt to the pot.
4. Seal the lid and set the Instant-Pot to high pressure for 23 minutes.
5. Allow it to naturally release pressure.
6. Carefully open the lid and mix in the cranberries, pecans, and any other add-ins you’d like.
7. Before serving, garnish with finely chopped parsley.
   

Stovetop Instructions

1. In a large pot, sauté the diced onion and celery in neutral vegetable oil or water until it begins to soften. 
2. Add the rice, broth, garlic, poultry seasoning, and salt to the pot.
3. Bring it to a simmer. Cover and continue to simmer over medium-low heat for 45 minutes. 
4. 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.
5. Remove the pot of wild rice stuffing from the heat and let sit for 10 minutes before opening the lid.
6. Mix in the cranberries, pecans, and any other add-ins you’d like.
7. Before serving top with finely chopped parsley.

Enjoy!

Notes

*Poultry seasoning can be replaced with or 2 teaspoons each -dried sage, thyme, and rosemary. And 1 teaspoon each -basil and oregano.

Nutrition Information:

Yield: 12 serving Serving Size: 1 serving
Amount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 9mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 1g

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

Complete Your Holiday Meal...