wild rice stuffing

This vegan wild rice stuffing is easy to make and packed with the flavors of Thanksgiving

Vegan Wild Rice Stuffing

tbsp extra virgin olive oil

celery

onion

wild rice blend,

vegetable broth

thyme

sage

cranberries

salt,

Heat the olive oil in a saucepan. Sweat the onion and celery until they just start to brown, about 5 minutes. Remove from the pot and set aside in a bowl.

In the same saucepan, add broth, rice, and thyme. Bring to a boil then reduce heat to cook on low 30 minutes or until most of the liquid is absorbed. Meanwhile, preheat the oven to 350ºF.

Remove the thyme sprig,&nbsp;leaving the thyme leaves in the rice. Stir the onion and celery, cranberries, sage, salt, and pepper into the cooked rice. Pour into an oiled 8x8 casserole dish.

Bake 15 minutes covered with foil and 15 minutes uncovered just until the top starts to brown. Sprinkle with extra thyme or parsley for color before serving.

https://embed.mediavine.com/videos/msvaqk874skt52wumvfz

This vegan wild rice stuffing is easy to make and packed with the flavors of Thanksgiving! You'll need celery, onions, rice and herbs for this savory side dish!

Best Ever Wild Rice Stuffing is full of fall flavors like herbs, bacon, mushrooms, dried cranberries, almonds, and garlic. A delicious gluten free version of the classic!

Best Ever Wild Rice Stuffing

wild rice blend (I like Lundberg Wild Blend)

gluten-free chicken broth

bay leaf

salt and pepper

bacon, chopped

Tablespoons butter

shallot

mushrooms,

celery,

garlic,

Tablespoon chopped fresh sage

Fisher whole almonds, chopped

cheese,

Add wild rice, chicken broth, bay leaf, and a pinch of salt to a 1-1/2 - 2 quart saucepan then bring to a boil. Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until rice is al dente. Let pan sit off the heat with the lid on for 5 minutes then remove bay leaf, fluff rice with a fork, and set aside.

Meanwhile, brown bacon in a large, 12" skillet over medium heat then transfer to a bowl, reserving bacon fat in skillet. Turn heat up to medium-high then melt butter in skillet and add shallots, mushrooms, and celery. Once mushrooms have released their liquid and begin to brown, add dried thyme then season with salt and pepper. Saute until mushrooms are golden brown and vegetables are tender, 8-10 minutes. Add garlic and fresh sage then saute until garlic is very fragrant and golden brown, 1-2 minutes.

Remove skillet from heat then add cooked wild rice, cooked bacon, chopped almonds, dried cranberries, and parmesan cheese to skillet then stir well to combine. Add a splash of chicken broth if you need to loosen the stuffing up a bit. Taste then add salt and pepper if necessary, and then serve.

https://content.jwplatform.com/videos/XkI1NHWl-1920.mp4

Best Ever Wild Rice Stuffing is full of fall flavors like herbs, bacon, mushrooms, parmesan, dried cranberries, almonds, and garlic. A delicious side for the holidays!

This wild rice salad includes arugula, dried cherries, toasted almonds and feta, tossed in a zippy lemon dressing! It's gluten free, filling and delicious. Recipe yields 4 medium salads, or 8 small side servings.

Arugula and Wild Rice Salad

rice,

almonds

olive oil

arugula (about 5 packed cups)

basil

tart cherries

feta

lemon juice (from 1 medium lemon), to taste

Dijon mustard

honey

garlic, pressed

fine sea salt,

black pepper,

To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.

To toast the almonds, warm one teaspoon olive oil in a small skillet over medium-low heat. Add the almonds and a pinch of salt and cook until they’re turning lightly golden and fragrant, about 4 to 5 minutes, stirring frequently. Set aside to cool.

In a small bowl, whisk together the dressing ingredients until blended.

To assemble the salad, transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries and feta. Pour in the dressing, toss well, and season to taste with additional salt (I usually add another pinch or two) and pepper. If the salad needs more fresh, bright flavor, add up to 1 tablespoon more lemon juice.

Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing. This salad keeps well in the refrigerator, covered, for two to three days. You might need to wake up leftovers with an extra drizzle of olive oil and squeeze of lemon (the rice absorbs the dressing over time).

Made for husband’s guy night, paired with steak.  It was a huge hit!  Very easy to make too....(used instant pot for rice portion- much quicker).

I love this salad, it is so fresh and delicious. I have been using many of your recipes and they are all great.  They are easy to follow, and I appreciate the tips you offer along the way and the pictures with the instructions. I purchased your book, Love Real Food, and have also used many of these recipes. The guacamole with pepitas has been a favorite with my family. Thanks!

I loved this! The dressing was delicious, and the wild rice has so much flavor on its own. I chose to make this with what I had on hand, so a few modifications: 
Spinach instead of arugula, topped with arugula micro greens for some spiciness, I didn’t have goat cheese, so I used parmesan reggiano and aged cheddar and added avocado to get the creaminess goat cheese would have imparted, and instead of fresh basil I used a mix of herbs and wild greens from the yard, then sprinkled some dried basil into the dressing. 
You’re right - it holds up well in the fridge, and it was wonderful as leftovers the next day. I can’t wait to make it with the ingredients in the recipe!

I made it with goat cheese and cranberries! Yum! Thanks for the great recipe.

I made this exactly as directed and it was fantastic. Will definitely make again.

I loved this! Making it for a second time today.

This salad was really really good.  So good that I plan to make it for company I'm having this week.  Thank you!

The company LOVED it!  They are a tough crowd, very picky but I know they loved it because they all helped themselves to Seconds!  The wild rice adds so much to the salad.  It sounds funny but I am terrible at cooking rice, it never comes out right except I can say that I have conquered the wild rice.  It has come out great each time I make it.  Thanks for all the tips!

This is my very favorite salad. I have taken it to many dinner parties and it is a huge hit.  I make it just as the recipe says, except that I don't add feta, as I am vegan. It is still amazing and I don't think it is lacking anything by the omission.
Thank you SO much for this!

We love this salad!! I did change one thing. We have Limoncello Basil in the garden, so I used that instead of regular basil.

I made this tonight as a contender for Thanksgiving when I will be hosting 20 plus family members.  KATE.  (And Cookie). It is so amazing.  We will not only having this as a fresh and healthy addition to Thanksgiving but also in regular rotation.  Thank you!  Bravo!  Can you tell we liked it?

This is my go-to salad. I make it for potluck, for dinner with husband, dinner parties, for everything, including Thanksgiving. I am a huge fan of wild rice, but have substituted black rice and a rice blend (Royal Blend). I combine wild rice with black rice to equal 1cup, then cook these two together. Turns out just fine.
The salad dressing is also my go-to for salads, poultry, salmon. I add turmeric for extra color, and have combined both rustic and poupon mustard---turns out just fine. I always have a cruet of this in the kitchen. If I don't have fresh lemons, I use cider vinegar or white balsamic vinegar.
If I don't have slivered almonds, I use unsalted roasted sunflower kernels. And I use chopped dried cranberries.
I don't use social media, but this salad is the best of its kind so I had to rate it highest marks for healthful, delicious, creative use of everyday ingredients. p.s., I also have used instant pot for rice and it turns out ok, but not as well as on cooktop. For company, I use cooktop.

The zippy lemon dressing is absolutely delicious!! I emulsified it in a blender and it came out creamy and luscious. I used coarse ground dijon mustard and honey. I would like to try maple syrup next time. The garlic really makes the flavor irresistible! I've made this salad (without the rice) and dressing twice in the last month and have gotten so many compliments from others. It's now my go-to salad and dressing recipe for potlucks. I just love it!!

Oh, my! Delicious! I used a combo of fresh spinach and arugula,  as arugula is a lil' bit too peppery for the Male members of the household, Ha! But, it turned out very well! No leftovers! Yay! Definately a Keeper (:

Love this recipe omg. Such a unique array of textures and flavors. We didn't have dried fruit so we used pomegranate seeds and that was excellent. This was our first time making it and we've added it to our faves. I'm making it for a fancy dinner tomorrow with a big client and his wife. Really enjoyed this.

I made this salad last night and it was SO GOOD. Probably one of the best salads i've ever had. I'm a huge fan of argula. The salad dressing is so delicious. I followed the recipe exactly. And this is the first salad i've made that was actually still good the next day!

I'm still coming back to this recipe from time to time. Such a great combination!

Absolutely loved this salad thank you! We made it with pomegranate seeds and goat cheese. So many different textures and flavours - it was fantastic. Will definitely make again soon.

This recipe was delicious! It was an awesome side dish! Threw in some carrots that I sautéed in brown sugar and Marsala wine for more veggies, will definitely make this again! Thank you for the recipe!

https://content.jwplatform.com/videos/jcvPAf1W.mp4

Watch how to make arugula and wild rice salad with zippy lemon dressing in this short recipe video. This salad includes arugula, dried cherries, toasted almonds and feta, tossed in a zippy lemon dressing!

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Vegan Wild Rice Stuffing

Best Ever Wild Rice Stuffing

Arugula and Wild Rice Salad

Top 3 wild rice stuffing recipes from across the web

The most viewed wild rice stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Wild Rice Stuffing

Best Ever Wild Rice Stuffing

Arugula and Wild Rice Salad

The most viewed wild rice stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine