This gluten-free wild rice stuffing from Cooking Jewish is a perfect option for families with gluten-free members! Not to mention, it doubles nicely this year for Thanksgivukkah!
- Vegetable oil, solid vegetable shortening, or vegetable cooking spray, for greasing the baking dish
- 1 cup wild rice
- 6 tablespoons (¾ stick) nondairy margarine
- 2 large onions, chopped
- 2 ribs celery, chopped
- 8 ounces white mushrooms, sliced
- 1 cup long-grain white rice
- 2 cups homemade chicken stock or low-sodium boxed or canned broth
- ¼ cup chopped parsley
- 2 teaspoons celery seeds
- 2 teaspoons poultry seasoning
- 1 cup chopped pecans, toasted
- 1 teaspoon kosher (coarse) salt
1. If you are not stuffing a bird, preheat the oven to 350°F. Grease a 1½-quart baking pan.
2. Rinse the wild rice thoroughly in a strainer under cold running water.
3. Combine the rice and 2 quarts water in a large saucepan and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes. Drain the rice and set aside. (It will be only partially cooked.)
4. Melt the margarine in a large saucepan over medium heat. Add the onions and celery and cook until soft and golden, about 10 minutes. Add the mushrooms and cook, stirring constantly, for 5 minutes more. Then add the white rice, drained wild rice, stock, parsley, celery seeds, and poultry seasoning. Bring to a boil. Reduce the heat, cover, and simmer until the rice is tender, 15 to 20 minutes. Stir in the pecans and salt. (Adding salt after cooking ensures that the wild rice will be puffier and more flavorful.)
5. Use to stuff a bird, or transfer to the prepared baking dish and bake, covered, for 30 minutes.
For more projects like this, check out Cooking Jewish by Judy Bart Kancigor—just $1.99 for the holidays!