Wild Rice Stuffing (gluten-free and vegan)
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!
Servings: 10 servings
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
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
