Vegetarian Stuffing with Wild Rice, Mushrooms and Walnuts

Gluten-free stuffing in a bowl with a spoon

Vegetarian Stuffing with Wild Rice, Mushrooms and Walnuts

This vegetarian stuffing is made with wild rice, mushrooms, and walnuts and makes a delicious dish for the holiday season.

Course Side Dish

Cuisine Vegetarian

Keyword Vegetarian Stuffing

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 243kcal

Author Maria Koutsogiannis

Ingredients

1 cup wild rice blend
cooking liquid for rice (water or vegetable broth)
2 tbsp olive oil
2 shallots, chopped
3 garlic cloves, minced
2 celery stalks, chopped
1 tsp salt
½ tsp ground pepper
½ tsp dried oregano
1 tsp dried thyme
2 tbsp butter
3 cups chopped mushrooms (white, brown or mixed)
¼ cup rose or white wine optional
2 tbsp minced fresh sage
½ cup chopped walnuts

Instructions

Cook wild rice according to package directions. Once done, set rice aside with the lid on for 10-15 minutes before using a fork to fluff.
In a large saucepan over medium heat, add 2 tbsp olive oil. Add in shallots, minced garlic and chopped celery, cook for 5-7 minutes until softened.
Stir in spices: salt, pepper, dried thyme and dried oregano. Cook for about a minute until fragrant.
Add in 2 tbsp butter and mushrooms. Cook, stirring often until mushrooms are cooked through.
Deglaze the pan with ¼ cup wine, cook until almost evaporated.
Stir in cooked rice, minced sage and walnuts. Cook for about 2 minutes to allow flavours to meld together. Taste and adjust seasonings with more salt and pepper if desired. Serve warm.

Video

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Notes

Substitute vegetable broth for the wine if you prefer.

Want to make this ahead of time? Store it in an airtight container for up to 3 days in the fridge. Then bring to room temperature by placing on the counter for a few hours. Transfer to a buttered casserole dish and heat thoroughly in a 325F oven for about 25-30 minutes.

This makes about 4-5 cups of stuffing which would go well with a 8-10lb turkey. Double this recipe to make stuffing that pairs with a 12-14lb turkey.

Nutrition