Wild Rice Stuffing

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.

Course Side Dish

Keyword apple cider vinegar, celery, onions, sage, sun-dried tomatoes, Thanksgiving, thyme, wild rice

Cook Time 45

Servings as a side

Calories 276kcal

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

If making this Wild Rice Stuffing ahead of time, transfer it to an oven-safe dish after it's done cooking, and cover with aluminum foil. When you're ready to serve, put the dish in the oven, keeping the aluminum foil on, and reheat at 300 degrees F until the stuffing is hot. Be sure to keep the foil on so the rice doesn't dry out!

Nutrition

https://wellandfull.com/2024/11/wild-rice-stuffing/

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