Friday, October 22nd, 2021

Wild Rice Stuffing

Published on November 1, 2013 by   ·   No Comments Pin It
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In a post Halloween slump? Not to worry – Thanksgiving is around the corner!  Which means more inappropriate celebrations of things we should never have done in the first place and tons of delicious food. Yay to the second part. And what is holiday food without stuffing? Pure misery, that’s what. But what about all these darn gluten-free freaks in our midst? Don’t they deserve stuffing too? Well now they can have their thanksgiving and eat it too with this incredible wild rice stuffing recipe which takes 15 minutes to make, max.

Wild rice is far superior to its bleached nutrition devoid white cousins.  It’s rich in manganese and good source of beneficial fiber, high quality protein, complex carbohydrates, niacin B3, magnesium, and zinc  – not to mention Gluten Free!  This recipe for Wild Rice Stuffing will become your favorite fall meal — super tasty, rich, hearty, and warming — plus a superhero host of healthful nutrition.

Serves  4  |  Prep Time  10 minutes  |  Cook Time   5 minutes 

Recipe Wild Rice Stuffing

Ingredients
• 1 Tbsp Extra Virgin Olive Oil
• 1/4 cup diced onions
• 1/4 cup diced celery
• 1/2 cup diced button mushrooms
or other fresh mushrooms
• 2 cups cooked Wild Rice
• 1 pinch Sea Salt
• 1/2 tsp dried sage powder
• 1/2 cup dry pan roasted pecans, coarsely chopped
• 1/2 cup Organic Dried Cranberries

Directions
Heat oil in a skillet and sauté the onion for 2 minutes. Add celery and mushrooms and sauté another 2 to 3 mintues. Place in a mixing bowl and add wild rice, pecans, cranberries, sage and salt. The stuffing is now ready to make stuffed squash, pumpkin or other vegetables, or a favorite dish.

Nutritional Info

Per serving: 205 Calories, 5g Fat (15% calories from fat), 4g Protein, 25g Carbohydrate, 4g Fiber, 0mg Cholesterol, 54mg Sodium

recipe via edenfoods.com

Front page image via Cooking Light Jonny Valiant/ Deborah Williams (Another yummy wild rice recipe easily veganized by swapping butter for olive oil and the chicken broth for vegan chicken broth)

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