Wild Rice Stuffing
A healthier, gluten-free, make-ahead side dish for the holidays or a weeknight dinner.
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Servings: 10
Calories: 239kcal
Ingredients
- 2 cups wild rice blend cooked according to directions
- 5 tablespoons flaxseed meal ground flaxseeds
- 1 cup vegetable stock or turkey or chicken (divided)
- 1 tablespoon olive oil
- 1 medium leek sliced into thin rounds
- 1 medium sweet apple chopped
- 1 medium stalk celery chopped
- 1/2 cup shelled pistachios roughly chopped
- 1/4 cup roasted sunflower seeds
- 1/2 cup dried cranberries
- 2 teaspoons poultry seasoning
- 1/4 cup minced herbs any combination of parsley, sage, rosemary, thyme, marjoram
- 1/4 teaspoon ground pepper
- 1/2 teaspoon salt or to taste, depending on how salty your stock is.
Instructions
- Prepare the rice according to the package directions, then set it aside while you prepare the recipe. Note that 2 cups of dried rice will yield about 6 cups cooked.
- Combine the flaxseed meal with 3/4 cup of stock in a small bowl. Stir well, then set this aside for about 10 minutes to thicken.
- Preheat the oven to 325°F.
- Finely chop the apple (peeled or unpeeled), leek, and celery. Heat the olive oil in a sauté pan over medium-high heat, then add the chopped apple and vegetables. Sauté for about 5 minutes or until lightly golden.
- In a large mixing bowl, combine the cooked rice with the apples and vegetables, pistachios, sunflower seeds, and cranberries. Toss everything well to combine. Add the poultry seasoning and fresh herbs.
- Season with pepper and salt to taste. You may need more or less salt depending on how salty your stock is. If the stuffing seems too dry, add the remaining stock to moisten it.
- Pour the stuffing into an 8x8 casserole dish. Cover lightly with foil, and bake the stuffing for about 30 minutes or until it's evenly hot.
Notes
If desired, prepare the rice the day before and refrigerate it until you're ready to assemble the recipe. Add about 10 minutes to the bake time if you're starting with cold rice.
You can also prepare this entire recipe a day in advance. Refrigerate it and reheat it at 325ºF for about 30 minutes, covered lightly with foil.
Nutrition
Calories: 239kcal | Carbohydrates: 37g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 154mg | Potassium: 309mg | Fiber: 5g | Sugar: 8g | Vitamin A: 234IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
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