Wild Rice Stuffing

I love rice stuffing. For one thing, I can’t have the bread that’s in the store-bought stuffing mixes, so I love to use rice as a base for stuffing instead bread. I use a rice cooker, so it’s super easy to just toss everything into the rice cooker and turn it on. I come back in an hour and I have delicious rice stuffing ready to go. This one, I added thyme and sage, since those add a woodsy flavor to the stuffing. Adding cranberries and chopped walnuts gives it a delicious holiday flavor that goes so well with turkey. Using vegetable broth allows it to be a great vegan and vegetarian option, and it’s already gluten and dairy free. Most people will be a little hesitant when you tell them all that, but once they taste it, they’ll be asking for the recipe.

Wild Rice Stuffing

This delicious wild rice stuffing is a wonderful way to stay away from the box of dried stuffing this holiday season. It’s easy to make, and tastes fabulous.


  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 1/2 cup vegetable broth
  • 1 tsp salt
  • 1 cup wild rice, uncooked
  • 1 cup basmati rice, uncooked
  • 1 cup dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1 tsp ground sage
  • 3/4 cup walnuts, chopped
  • Pepper to taste


  1. In a large pot, sauté the onions in the olive oil until tender, about 5 minutes. Add the garlic and cook for 1 more minute.
  2. Add the vegetable broth and salt to the onions and bring to a boil over medium heat.
  3. Reduce heat to medium low, and stir in the wild rice.
  4. Cook, covered, for 30 minutes, then add the basmati rice.
  5. Cook, covered, until the rice is tender and liquid absorbed, about another 15 minutes.
  6. Add the remaining ingredients and cook for an additional 5 minutes.
  7. Season to taste with pepper.

Preparation time: 5 minute(s)

Cooking time: 50 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Number of servings (yield): 8

Culinary tradition: USA (General)

Calories: 272

Fat: 9

Protein: 6.5

Entire recipe makes 8 servings
Serving size is about 3/4 cup
Each serving = 9 Smart Points/7 Points
PER SERVING: 272 calories; 9g fat; .9g saturated fat; 26g carbohydrates; 10.9g sugar; 6.5g protein; 3g fiber

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