This Wild Rice Stuffing recipe is vegan, gluten-free, and packed with flavor! No mushrooms needed – check out the umami secret ingredient that takes this recipe to the next level! Perfect for your Thanksgiving or Friendsgiving table.
Who needs a turkey when you can just eat delicious stuffing? This Wild Rice Stuffing contains WHOLE plant-based protein – that’s right, all 9 amino acids! This stuffing is chewy, hearty, savory, and bursting with rich flavor. But the best part to me is that it’s mushroom-free! That’s right, I said it – I hate mushrooms. I really tried to like them but I just can’t get on board. However, I know that mushrooms are a common ingredient in stuffing because they have umami flavor. So I wracked my brain thinking about how I could get that deep flavor without mushrooms. And voilà, I had it! Sun-dried tomatoes are the answer!
Like mushrooms, sun-dried tomatoes are high in glutamate, the amino acid responsible for umami flavor. Now before you get worried that this stuffing will taste tomato-y, fear not! The sun-dried tomatoes give the stuffing depth of flavor and that classic salty taste, but you don’t get a sense of tomatoes when eating it. Instead, the delicious sage and thyme seasoning harmonizes with the nutty, wine-y wild rice, creating the PERFECT stuffing!
And yes, I know this is technically dressing and not stuffing (because it’s not made in the turkey). But here in New England, we don’t really use the term dressing to begin with (at least not here in Connecticut). So please forgive my linguistic liberties :) Enjoy!
Try this Wild Rice Stuffing…
1 // On top of herby Mashed Cauliflower
2 // As a side on your Vegan Thanksgiving or Friendsgiving table
Wild Rice Stuffing FAQs
What does wild rice taste like?
I love wild rice because it has a deeper, richer flavor than regular brown or white rice. It has a deliciously chewy texture with a nutty, almost wine-y flavor. For a vegan recipe like this, the depth of flavor in wild rice is perfect for creating heartiness.
Why is wild rice different from regular rice?
Wild rice isn’t quite the same thing botanically as rice. They’re both part of the oryzeae botanical tribe, but they are in different subtribes. Wild rice is a type of semi-aquatic grass that is grown in areas of shallow water. The regular rice that you buy at the grocery store, on the other hand, isn’t grown in water!
Another fun fact about wild rice is that it’s actually a complete protein – meaning it contains all 9 essential amino acids! It’s one of the few plant foods that can boast this claim. However, the rice itself isn’t super protein-rich… it’s still a carbohydrate, after all!
Is wild rice just black rice?
No, wild rice and black rice are different things! They’re both members of the oryzeae tribe, but are different genera.
Why do you rinse wild rice before cooking?
You want to always rinse wild rice before cooking to get rid of the starch on the outer layer of the grain. Rinsing also removes any dirt or impurities that may be left on the rice after the production process.
Is wild rice good for you?
Yes! Wild rice is not only a complete protein, but it’s a good source of fiber, potassium, and vitamin B6.
Wild Rice Stuffing
Ingredients
The Wild Rice
- 2 Cups Wild Rice dry
- 6 Cups Vegetable Broth
- Pinch Salt
The Rest of the Stuffing
- 1 White Onion diced
- 1 Cup Carrots diced
- 1 Cup Celery diced
- 1/2 Cup Sun-Dried Tomatoes in Oil chopped
- 2 Tbsp Oil from Sun-Dried Tomato Jar
- 1 Tsp Salt
- Black Pepper to taste
- 1 1/2 Tsp Dried Sage
- 1 Tsp Thyme
- 1/2 Tbsp Apple Cider Vinegar
- 3/4 Cup Roasted Salted Pecans roughly chopped
Instructions
- To begin, cook your wild rice according to the package instructions. Generally, you will add the rice and broth to a pot, bring to a boil, then reduce to a simmer and cook, covered, for 40-50 minutes, until all broth is absorbed. When in doubt, follow the instructions on your specific package of wild rice. When done, set aside.
- About 10 minutes before the wild rice will be done, get going on the rest of the stuffing. Add the sun-dried tomato oil to your largest sauté pan and bring to medium heat. Once the oil is hot, add in the diced onion, carrots, and celery. Cook for about 5 minutes, until onions are translucent and carrots and celery have softened a bit. (Note – it will seem like a lot of oil at first. But we're adding in all of the rice later!)
- Then, add in the chopped sun-dried tomatoes, salt, pepper, sage, thyme, and apple cider vinegar. Stir and cook for another 1 minute.
- Turn down the heat to low and add in the cooked wild rice. Stir until everything is mixed and all of the wild rice is coated in the savory spiced oil in the pan.
- Then, turn off the heat and stir in the roasted salted pecans.
- Transfer stuffing to a serving dish, and enjoy!
Notes
Nutrition
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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