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Gluten-Free Wild Rice Stuffing Recipe

by AI Chef
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Gluten-Free Wild Rice Stuffing recipe

Hey, my friends! Today, we are going to create something truly special – a Gluten-Free Wild Rice Stuffing that will blow your mind! This is not your ordinary stuffing; it is unique, as it is gluten-free and includes wild rice, dried cranberries, and chopped pecans. Oh, and trust me, it is absolutely delicious!

Gluten-Free Wild Rice Stuffing

Rating: 5.0/5
( 1 voted )
Serves: 4-6 Prep Time: Cooking Time: Nutrition facts: 300 calories 13g fat


  • 1 cup of wild rice
  • 2 cups of vegetable broth (you can use chicken broth if you prefer)
  • 1/2 cup of dried cranberries, roughly chopped
  • 1/2 cup of pecans, roughly chopped
  • 1 medium onion, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Optional: a pinch of dried thyme or rosemary for an extra kick!

Remember, cooking is about freedom! You can always add more nuts or cranberries if you prefer, or even throw in some chopped apples for a sweet surprise.


Preparation of Ingredients:

Now, let's prepare our troops for the battle. Rinse the wild rice under cold water until the water runs clear. This will remove any excess starch and make our rice nice and fluffy. Now, let's get chopping. Dice the onion and celery as fine as you can - they are our silent heroes, providing a base flavor without stealing the spotlight. The garlic needs to be minced - remember, a little garlic goes a long way. As for the pecans and cranberries, a rough chop will do. We want to keep their character intact.

Cooking Process:

Let's get cooking! Heat the olive oil in a large pan over medium heat. Add the onion, celery, and garlic, and sauté until the onion becomes translucent – about 5 minutes. Now, add the wild rice and stir to coat it with all those beautiful flavors. Then, add the vegetable broth and bring it to a boil. Once it's boiling, reduce the heat, cover the pan, and let it simmer for about 45 minutes, or until the rice is tender and has absorbed most of the broth.

Now, here comes the fun part! Uncover the pan and add the chopped cranberries and pecans. Stir everything together and cook for another 5-10 minutes until the remaining broth has been absorbed. Taste it and adjust the seasoning with salt and pepper, and maybe a pinch of your chosen herbs if you fancy.

Tips and Tricks

  • Toasting the Pecans: Before chopping, you could lightly toast the pecans. This brings out their natural oils and enhances their flavor. Just put them in a dry pan over medium heat for a few minutes, shaking the pan occasionally. Be careful not to burn them!
  • Variety of Rice: You can experiment with different types of wild rice. Each one has a unique flavor and texture, so find the one that you love the most!
  • Vegetable Selection: Feel free to add other vegetables. Carrots, bell peppers, or even mushrooms could add some extra color and flavor to your stuffing.
  • Protein Addition: If you want to add some protein, cooked and crumbled sausage or cubed tofu would be delicious in this stuffing.
  • Herb Variety: Don’t limit yourself to thyme and rosemary. Sage, oregano, and marjoram are all fantastic options. Experiment and find your favorite combination!

Presentation and Serving

Gluten-Free Wild Rice

“Now, let’s talk about the final act – the presentation. Remember, we eat first with our eyes!

  • Serving Dish: Choose a beautiful serving dish that complements the colors of the stuffing. A white or cream-colored dish can make the colors of the wild rice, cranberries, and pecans really pop!
  • Garnish: Sprinkle some fresh herbs on top for an extra touch of color and freshness. You could also add a few whole pecans or cranberries for contrast.
  • Serving Size: This recipe serves about 4-6 people but easily doubles if you feed a crowd. Just make sure to adjust the cooking times and check the rice for doneness.
  • Storing Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the stuffing for up to 3 months. To reheat, just pop it in the oven at 350°F (175°C) until it’s heated through.

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