Gluten-free Wild Rice and Mushroom Stuffing

October 11, 2011 By Leanne Vogel July 13, 2015

What a Thanksgiving dinner we had last night! The pumpkins were a plenty, the conversation was deep, and the UNO cards were flying! Not only that, but we made great progress on my office. More on that tomorrow. I headed to Superstore late Sunday night to pick up some last minute items – mushrooms, a paper bag for the turkey, and some kind of centerpiece.

I ended up finding a cute little harvest wreath, a hurricane candle holder and a cheap candle. All for under $25! I burnt the candle for a couple of hours in the morning to give it a bit of character, and filled the holder with some clean rocks from our backyard.

As a treat for all the ladies at the table, I prepared a couple of take home homemade chai concentrate bags. My Mom especially loved hers!

The table was set and the turkey was nestled in the oven, all by noon.

The Apple Cranberry rice stuffing I did for Christmas last year was good, but Kevin hates dried fruit so I was left with a whole lot of stuffing all to myself. This year, I opted for earthier flavors and it ended up bring a huge hit. My gosh, this stuff is good. You can make as a rice dish for everyday meals, or use as a stuffing. Either way is pretty tasty!

Gluten-free Wild Rice and Mushroom Stuffing

Author: Leanne Vogel

Recipe type: Gluten free, Dairy free, Sugar free, Corn free

Prep time: 60 mins

Cook time: 90 mins

Total time: 2 hours 30 mins

Serves: 10C

This gluten-free rice stuffing is a perfect, healthier version of traditional stuffing. The mushrooms and thyme combine so nicely, and the wild rice gives the dish a perfect stuffing like texture.

Ingredients

1 tablespoon coconut oil
4 yellow onions, thinly sliced
500g assorted mushrooms, sliced – I used a mixture of cremini, portobello, and shitake
1 cup chopped celery
3 tablespoon fresh thyme leaves
5 cups low-sodium gluten-free chicken broth
½ teaspoon dried sage
1⅓ cups wild rice
1¼ cups short grain brown rice
1 cup curly parsley, chopped
1 pear, chopped
1 apple, chopped
¼ cup pepita seeds
¼ cup slivered almonds

Instructions

Melt ½ tablespoon coconut oil in a large saucepan over medium heat. Add onions and saute until very tender and caramelized, about 25 minutes. Transfer onions to large bowl.
Melt remaining ½ tablespoon coconut oil in the same pot over medium-high heat. Add celery, mushrooms, and half of the thyme. Saute until mushrooms are deep brown, about 12 minutes.
Once complete, remove from the saucepan and add to bowl with onions. Season with salt and pepper and set aside. I used Herbamare (flavored sea salt) but any salt will do the trick!
Bring broth, remaining thyme and sage to boil in the same saucepan.
Mix in wild rice, cover and return to boil. Reduce heat and simmer 25 minutes.
Mix in short-grain rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 40 minutes longer.
Stir in caramelized onions and mushrooms, remaining sage, pear, apple, seeds, almonds and parsley. Cover and cook for 5 minutes, stirring often.
If using for a turkey, stuff as much rice mixture as can fit in that bird, and bake extras in a casserole dish for 30 minutes. I like to do this after the bird is done and has to sit for 30 minutes or so to rest.
If you’re not using for a turkey, enjoy as is, or cook in a casserole dish using instructions in step 8 above.