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This Wild Rice Pilaf Stuffing is an amazing side dish recipe that’s easy to make, delicious, and full of texture and flavor. A hearty and filling vegetarian or vegan meal option to be enjoyed for a meatless meal.
You may also like my Cilantro lime rice recipe or my low-carb cauliflower rice.
Here is a Vegan-friendly Wild rice stuffing recipe you can make that everyone can enjoy without all the fillers. An easy side dish recipe that’s colorful, healthy, full of flavor, and a perfect holiday side dish or stuffing recipe. The dried cranberries add a touch of sweetness to this wild rice Pilaf.
The texture is also just perfect from the crunchy texture of the walnuts to the soft texture of the roasted butternut squash and onions. You may enjoy this wild rice recipe as a meatless meal or you may have it as one of your holiday side dishes or main dish like this Healthy Ground Turkey Meatloaf.
Summary
- Packed with flavor! Rice has never tasted so good, sweet cranberries marry up with creamy squash and crunchy walnuts, all nesting in a bed of wild rice -yum!
- A hearty side or a tasty main. This is a filling side dish but can also be a substantial main; it will satisfy vegetarians and omnivores alike!
- A perfect holiday side. This rice dish is colorful, bursting with cranberries, autumn squash, and warming spices. It’s a great Thanksgiving side dish.
Ingredients you will need
- Veggies: Onion and butternut squash.
- Spices: Ground clove and cinnamon.
- Rice: Mixed wild rice blend and basmati rice.
- Stock: Chicken broth or vegetable broth. Use vegetable broth for a vegan-option.
- Walnuts: Raw, or you may use almonds or other nuts of your choice like chopped pecans.
- Cranberries: use dried or you may swap this with raisins
- Olive Oil: or use avocado oil
- Parsley: Fresh is best for taste and a pop of color. or top it with some fresh herbs
- Salt and Pepper
How to make Wild Rice Stuffing
Heat the oven to 400°F and line a large baking pan with parchment paper. Peel the butternut squash, remove the seeds, and chop into 1/2-inch cubes. Add the squash and onion to a large mixing bowl. Drizzle 1 tablespoon oil and season with salt and pepper, then thoroughly mix to coat.
Bake for 20 minutes, tossing once around the 10-minute mark. Add in the walnuts and continue baking for 5 minutes more, or until walnuts are golden and squash starts to show charred bits at the tips and edges. While the veggies are roasting, cook rice.
Heat a Dutch oven over medium-high heat. Add rice and broth, season with some salt and add the remaining tablespoon of oil. Stir well and cook uncovered for 15 minutes or until liquid is absorbed.
When veggies are done, allow to chill, then spread the cooked rice onto the tray with roasted veggies and sprinkle with cranberries. Mix well to combine.
Taste and season with additional salt and pepper if needed. Sprinkle generously with fresh chopped parsley.
Frequently asked questions
Even though it is called wild “rice”. It is not rice and it is the seed of an aquatic grass that resembles rice. They have a strong nutty and earthy flavor, with a chewy texture, and are pricier than rice. They are high in protein, fiber, and nutrients. It is a type of grain that will take about 45-60 minutes to cook, so it is best to cook them in large batches and then freeze some for later use.
Wild rice is sometimes mixed in with other types of rice so make sure to check the packaging to make sure other ingredients added do not contain wheat or gluten.
Wild rice is naturally gluten-free. They are sometimes mixed in with other types of rice so make sure to check the packaging to make sure other ingredients added do not contain wheat or gluten.
Wild rice is a type of grain and not rice. Derived from the seed of aquatic grass, there are 4 different species of wild rice. 3 of which are found in North America where they are harvested as grain, Whereas the fourth type is found in Asia and is harvested as a vegetable.
How to cook wild rice
For every one cup of wild rice, you will need 3 cups of water and a pinch of salt. You may also just follow the package directions.
- Rinse the wild rice with cold water.
- Place in a saucepan with water and salt and bring to boil over high heat
- Cover the pan and lower the heat to a low setting
- Allow it to slowly cook and simmer for 40-60 minutes.
- Rice cracks open and curls when fully cooked
- Strain the rice and fluff before serving.
Wild rice water ratio
For every one cup of raw wild rice, you will need 3 cups of water. Wild rice takes much longer to cook so you need to give it enough water and time to cook slowly. Also, if you are ever unsure follow the package directions in the back.
Recipe notes and tips
- Use a wild rice blend that includes several varieties of rice. This allows the dish to have a texture balance of fluffiness, tenderness, and a slight chewiness. Rinse the rice well.
- Since there are different brands of wild rice blends, be sure to cook according to your package instructions, veering towards the tender side. If the rice seems a bit too firm after cooking, mix in just enough extra broth to moisten all the rice and cover/simmer for 10 more minutes or until tender but not overly cooked.
- Add some freshly shaved Brussels sprouts to this rice pilaf recipe; you can use a bag of pre-shaved fresh Brussels sprouts if your grocery store carries it. If not, it’s simple to slice your own.
- If reheating after a night in the fridge, sprinkle with a bit of broth evenly over the top just prior to reheating, which ensures that rice stays moist.
- You can store this wild rice pilaf covered in your refrigerator for up to a day, just heat it through when ready to serve.
More side dish recipes
- Healthy Broccoli Casserole
- Creamy Garlic Mushrooms
- Easy Vegan Mac and Cheese
- Spicy Honey Baked Cauliflower
- Garlic Charred Brussel Sprouts
- Healthy Sweet Potato Casserole
- Garlic Whole Roasted Cauliflower
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Wild Rice Stuffing Recipe
Ingredients
- 1/2 Butternut Squash, one-half butternut squash
- 1 Large White Onion, diced
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Clove
- 1 Cup Mixed Wild and basmati rice
- 2 Cups Vegetable or chicken stock
- 1 Cup Raw Walnuts
- 1 Cup Dried Cranberries
- 2 Tablespoons Olive Oil
- 2-3 Tablespoons Freshly Chopped Parsley
- Kosher salt and ground pepper, to taste
Instructions
- Heat the oven to 400°F and line a large baking pan with parchment paper.
- Peel the butternut squash, remove the seeds, and chop into 1/2-inch cubes. Add the squash and onion to a large mixing bowl. Drizzle 1 tablespoon oil and season with salt and pepper, then thoroughly mix to coat.
- Bake for 20 minutes, tossing once around the 10-minute mark. Add in the walnuts and continue baking for 5 minutes more, or until the walnuts are golden and the squash starts to show charred bits at the tips and edges.
- While the veggies are roasting, cook rice. Heat a Dutch oven over medium-high heat. Add rice and broth, season with some salt, and add the remaining tablespoon of oil.
- Stir well and cook uncovered for 15 minutes or until liquid is absorbed. Allow it to chill until the veggies are done.
- Spread the cooked rice onto the tray with roasted veggies and sprinkle with cranberries. Mix well to combine.
- Taste and season with additional salt and pepper if needed. Sprinkle generously with fresh chopped parsley.
Notes
- You can store it covered in your refrigerator for up to 2 days, just heat through when ready to serve.
- Use a wild rice blend that includes several varieties of rice. This allows the dish to have a texture balance of fluffiness, tenderness, and a slight chewiness.
- Since there are different brands of wild rice blends, be sure to cook according to your package instructions, veering towards the tender side. If the rice seems a bit too firm after cooking, mix in just enough extra broth to moisten all the rice and cover/simmer for ten more minutes or until tender but not overly cooked.
- Add some freshly shaved Brussels sprouts in this rice pilaf recipe; you can use a bag of pre-shaved fresh Brussels sprouts if your grocery store carries it. If not, it’s simple to slice your own.
- If reheating after a night in the fridge, sprinkle with a bit of broth evenly over the top just before reheating, which ensures that rice stays moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so yummy!
Delicious
Thanks. It’s so good!
It was so good my family loved it
So glad.