This vegan and gluten-free wild rice stuffing is a definite crowd pleaser and must-have at any holiday get together! It is bursting with flavour and makes the perfect healthy side dish for any feast!
For all of you celebrating Thanksgiving this weekend….HAPPY THANKSGIVING!!! I hope you have a great time celebrating with family and friends!
While we’re on the topic of Thanksgiving, let’s chat about stuffing.
I don’t know what it is about stuffing, but I’ve never been overly excited about it.
When the stuffing is being passed around the table during the holidays, I could take it or leave it. Is that weird??
Maybe it’s the texture of it, or the fact that it just looks…. kinda dull??
With turkey and mashed potatoes, which are also pretty much colourless, I need to spruce up the plate a bit with a splash of fall colour!
My mom made this wild rice stuffing several years ago because my aunt doesn’t eat red meat, so she wanted to provide an alternative for her so that she didn’t feel left out. I remember actually liking the wild rice stuffing even better than the typical bread and sausage stuffing.
So this year, I tried to re-create her wild rice stuffing! And it didn’t turn out too shabby!
Not only did this side dish add some nice fall colour to the plate, it also added this wonderful flavour that complimented the other components of the meal PERFECTLY.
To add some flavour to the rice, I used a combination of some unsweetened apple juice and low-sodium chicken broth. Best combo EVER.
And then, to add some further texture, I incorporated some ch0pped walnuts, dried cranberries, apple and mushrooms.
This dish makes a great vegan and gluten-free option if you have guests with certain dietary restrictions. After all, you don’t want them to feel left out from all the goodness, right??
Plus, it incorporates some quality fibre from the wild rice, dried cranberries and mushrooms, and some healthy omega-3’s from the walnuts!
This dish is a definite crowd pleaser!
- 2 cups low-sodium chicken broth
- 1 cup unsweetened apple juice (no sugar added)
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 cup wild rice, rinsed and drained
- 1/2 large onion, diced
- 1 medium apple, chopped
- 1 cup sliced mushrooms
- 3 garlic cloves, minced
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- Bring broth, apple juice, mustard, 1 tablespoon olive oil, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet. Add rice, cover and reduce heat to low. Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed. Check rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
- Over medium heat, add 1 tablespoon olive oil to the now empty pan. Increase heat to medium high and add onions, apples and mushrooms. Saute for 5-7 minutes, or until mixture is tender. Add garlic and saute for 30 more seconds.
- Return rice to skillet along with cranberries and walnuts. Toss to evenly combine. Season with additional salt and pepper if desired. Garnish with chopped fresh parsley.
Adapted from Carlsbad Cravings
Nutrients per serving:
Servings: 6 • Calories: 242 • Fat: 8 g • Carbohydrates: 35 g • Fibre: 4 g • Protein: 7 g • Sugar: 12 g • Sodium: 344 mg • Cholesterol: 2 mg