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Herbed Wild Rice & Quinoa Stuffing (Vegan, GF)

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  • OGWLAdmin Starlett
  • Ready in: Prep: 20 M, Cook: 1 H 10 M, Total: 1 H 30 M
  • Complexity: easy
Herbed Wild Rice & Quinoa Stuffing (Vegan, GF)

Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing – and nobody will guess its little secret: it’s vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred – perfect for those that prefer to skip the turkey.

Ingredients

  • 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
  • 1 large yellow onion, finely chopped
  • 2 stalks celery, chopped (about 1/2 cup)
  • 2 medium Granny Smith apples, peeled and diced
  • 2 medium cloves garlic, peeled and finely minced
  • 2 tablespoons fresh thyme leaves, minced
  • 1 teaspoon kosher salt + more to taste
  • 1/2 cup dry-ish white wine (I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too)
  • 4 cups low-sodium vegetable broth
  • 2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
  • 1 cup uncooked quinoa, rinsed well
  • 1 1/2 cups dried cranberries
  • 1 cup raw pecans, chopped
  • 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
  • 1/4 cup fresh sage leaves, minced
  • Step by Step Directions

    1. Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.

      Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.

      Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

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