Wild Rice Stuffing

This gluten-free stuffing is perfect for Thanksgiving, or whenever you need a simple side.

by Judy Haubert
Nov 9 2017, 2:00pm

Photo by Farideh Sadeghin

Servings: 6-8
Prep: 20 minutes
Total: 1 hour 30 minutes


2 cups|350 grams wild rice
1 quart vegetable stock
4 cups water
1 teaspoon kosher salt, plus more to taste
2 whole cloves
1 bay leaf
1 small onion, halved
½ cup|125 ml olive oil, plus more
12 ounces|322 grams cremini or shiitake mushrooms, sliced
2 medium carrots, peeled and diced
2 medium parsnips, peeled, cored and diced
2 stalks celery, thinly sliced
1 medium onion, chopped
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
2 garlic cloves, finely minced
½ cup|70 grams dried cherries
½ cup|55 grams toasted pecan pieces
3 tablespoons chopped parsley


1. Combine rice, 3 ½ cups stock, the water, and 1 teaspoon salt in a 4-qt. saucepan. Press bay leaf against 1 half of the onion and secure by pressing a clove through it into the onion. Press remaining clove into other onion half; add to saucepan. Bring to a boil, reduce to a simmer and partly cover. Cook 50 to 55 minutes until rice is tender and some of the grains have burst. Drain, discard onion halves, and set aside.

2. Heat oil in a large skillet over medium-high heat. Add half of mushrooms and cook until browned on both sides, 3 minutes; season with salt and pepper. Transfer browned mushrooms to a medium bowl and repeat with remaining mushrooms, adding more oil as needed. Heat remaining oil and cook carrots, parsnips, celery, and onion until vegetables are beginning to brown, 25 minutes. Add rosemary, thyme, and garlic and cook until fragrant, 1-2 minutes. Add the reserved vegetable broth and rice, along with the cherries and bring to a simmer. Cook until liquid is evaporated, 2 minutes more. Fold in the pecans and parsley, season to taste, and serve warm.