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wild rice and mushroom stuffing - featured image

Savory Wild Rice and Mushroom Stuffing – Easy Gluten-Free Holiday Recipe

  • Author: Layla Thomson
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

Description

A hearty, savory stuffing featuring nutty wild rice, caramelized mushrooms, onions, and fresh herbs. This gluten-free side dish is perfect for holidays and cozy dinners, offering robust flavor and satisfying texture for all diets.

Ingredients

Scale
  • 1 cup wild rice blend (certified gluten-free if needed)
  • 2 cups vegetable broth (or chicken broth)
  • 2 tablespoons unsalted butter (or olive oil for dairy-free/vegan)
  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced (cremini, button, shiitake, or a mix)
  • 1 large yellow onion, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried rosemary, crumbled
  • Salt and black pepper, to taste
  • 1/4 cup chopped fresh parsley
  • Optional: 1/2 cup toasted pecans or walnuts (omit for nut-free)
  • Optional: 1/2 cup dried cranberries

Instructions

  1. Rinse wild rice blend under cold water. Add to a medium saucepan with vegetable or chicken broth. Bring to a boil, then lower heat, cover, and simmer for 40-45 minutes until grains are chewy and split. Drain excess liquid if needed.
  2. While rice cooks, heat butter and olive oil in a large skillet over medium-high. Add diced onion and celery, sprinkle with a pinch of salt, and cook for 5-7 minutes until softened and golden, stirring occasionally.
  3. Stir in sliced mushrooms. Cook 10-12 minutes, stirring occasionally, until mushrooms release liquid and become deep brown and slightly crispy around the edges.
  4. Add minced garlic, thyme, sage, and rosemary. Cook for 1-2 minutes until fragrant.
  5. Transfer cooked wild rice and veggie mixture to a large bowl. Toss gently to combine. Season with salt and pepper to taste. Add fresh parsley, toasted nuts, and/or dried cranberries if using. Taste and adjust herbs as needed.
  6. Spoon mixture into a greased 2-quart casserole dish. Cover with foil and bake at 350°F for 20 minutes to heat through. Uncover and bake another 10 minutes for a crisp top. For extra crunch, broil for 2-3 minutes at the end, watching closely.
  7. Sprinkle with extra parsley before serving. Let stuffing rest 5 minutes out of the oven before serving. If making ahead, reheat gently with a splash of broth.

Notes

For vegan, use olive oil and vegetable broth. For nut-free, omit nuts or use roasted seeds. Brown mushrooms well for maximum flavor. If stuffing seems dry after baking, drizzle with more broth and cover for 5 minutes. If too moist, bake uncovered longer. Make ahead and reheat with a splash of broth. Mix gently to avoid breaking up mushrooms and rice.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: About 1 cup per serving
  • Calories: 220
  • Sugar: 3
  • Sodium: 400
  • Fat: 6
  • Saturated Fat: 2
  • Carbohydrates: 35
  • Fiber: 3
  • Protein: 7

Keywords: wild rice stuffing, gluten-free stuffing, mushroom stuffing, holiday side dish, vegetarian stuffing, Thanksgiving, Christmas, easy stuffing, savory stuffing, casserole

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Find it online: https://nummytaste.com/savory-wild-rice-and-mushroom-stuffing-easy-gluten-free-holiday-recipe/