Name: Wild Rice Stuffing
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: ½ cup wild rice; ½ cup brown rice (long grain or short grain); 3 cups vegetable broth (or water); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried parsley; 1 tsp dried thyme; 2 Tbsp salted butter; 2 garlic cloves (minced); 1 cup chopped yellow onion; 3 cups chopped mushrooms; 1 celery stalk (chopped); ½ tsp sea salt; ¼ tsp ground pepper

Looking for a bread-free alternative to stuffing that’s healthy and flavorful? Look no further than this delicious wild rice stuffing!

A mixture of wild rice and brown rice is cooked with spices, then mixed with onion, mushrooms and celery. This recipe can be cooked on the stove while chicken or turkey is roasting in the oven.

Wild rice and brown rice with chopped mushroom, and celery in a bowl with a spoon.

An Easy Side Dish

If you’re avoiding gluten or bread, then this recipe is the perfect stuffing alternative (or try our keto stuffing recipe).
Easy, flavorful and quick – feel free to cook the rice in a rice cooker or instant pot for even less effort.
Serve this with roasted turkey, or as a side dish with roasted chicken with root vegetables.
Wild rice has a lovely texture, but it can be a little too much on its own. When served in side dishes, wild rice mushroom soup, or our roasted vegetable wild rice salad, it adds the perfect texture and healthy fiber.
My husband is a major fan of this recipe and we regularly eat it as a simple side dish.
Use leftovers for a quick lunch. Top with canned tuna, chickpeas or leftover chicken for added protein.

Ingredients in bowls on a counter including sliced mushrooms, wild rice, brown rice, chopped onion, herbs and spices, and celery.

Recipe Ingredients

RICE: Wild rice is usually a combination of long-grain brown rice, sweet brown rice, red rice, and black rice. Personally, I enjoy using the Lundberg Wild Rice Blend for recipes like this one. This is combined with ½ cup of long-grain brown rice for the stuffing recipe. Short grain brown rice or white rice can also be used in this recipe if preferred.

SPICES: The rice is cooked in broth along with garlic powder, onion powder, dried parsley, and dried thyme. This adds the perfect amount of flavor to the stuffing.

VEGETABLES: Chopped onion, celery and mushrooms are mixed in with the rice. Feel free to add any other favorites. Asparagus, corn, peas, broccoli, cauliflower, and bell pepper would all be lovely additions. You might need to saute them a bit longer. Test for doneness by poking with a fork.

Four images of a white pot, first image is broth, dried herbs and uncooked rice. Second is cooked rice with a spatula, Third is Sauteed mushrooms, celery and onion. Fourth is cooked wild rice mixed with mushrooms and celery and a spatula.

How To Make Wild Rice Stuffing

Regular stuffing certainly has its place. But sometimes it feels much nicer to have a breadless and gluten-free version to serve at the table.

Cook wild rice and brown rice with broth and spices according to the full recipe instructions below.
In a separate pot, melt butter and saute onion and celery. Add in the mushrooms and cook until soft.
Mix the cooked vegetables and rice together. Season with salt and pepper. Serve and enjoy!

Close up of wild rice stuffing recipe on a white plate.

Recipe Tips

Avoid mixing the rice too much while it’s cooking in the broth. This can create a mushier consistency.
Broth adds more flavor to the rice, but water will also work.
Be sure to cook rice until all extra liquid has been absorbed. Any excess liquid will just sit at the bottom of the stuffing bowl.
Chop vegetables into the same size to ensure more even cooking.
Store leftovers in an airtight container for up to 4-5 days. Leftovers taste great mixed with shredded chicken, canned tuna, chickpeas or black beans for added protein.

Looking down at a white bowl of wild rice stuffing with parsley and kitchen towel surrounding dish.

More Side Dish Recipes

Marinated Mushrooms is so easy to prep ahead of time and served cold.
Black Eyed Pea Salad has a simple marinade that brings out the flavor of fresh vegetables.
Avocado Quinoa Coleslaw is a healthy coleslaw with a quinoa base.
Garlic Green Beans and Bacon is an easy recipe cooked in a frying pan.

Did you love this side dish recipe? Be sure to leave a rating below!

Wild Rice Stuffing

A mixture of wild rice and brown rice is cooked with spices, then mixed with onion, mushrooms and celery.

Print Pin Recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 servings

Ingredients

½ cup wild rice
½ cup brown rice - long grain or short grain
3 cups vegetable broth - or water
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried thyme
2 Tbsp salted butter
2 garlic cloves - minced
1 cup chopped yellow onion
3 cups chopped mushrooms
1 celery stalk - chopped
½ tsp sea salt
¼ tsp ground pepper

Instructions

Add wild rice, brown rice, broth, garlic powder, onion powder, dried parsley and dried thyme to a pot. Bring to a boil then reduce and let simmer until water is completely gone, about 30-40 minutes.
Let rice sit 10 minutes before adding to a bowl to set aside.
Melt butter over medium-high heat. Add in chopped onion, celery and minced garlic. Cook until onion turns translucent, about 2-3 minutes.
Add in the chopped mushrooms and cook until they soften, about 2-3 minutes.
Remove from heat and add the rice mixture back in along with salt and pepper. Mix everything together and cook for 1-2 minutes, until heated through.
Remove from heat and add to a dish to serve. Enjoy!

Recipe Notes:

Avoid mixing the rice too much while it’s cooking in the broth. This can create a mushier consistency.
Broth adds more flavor to the rice, but water will also work.
Be sure to cook rice until all extra liquid has been absorbed. Any excess liquid will just sit at the bottom of the stuffing bowl.
Chop vegetables into the same size to ensure more even cooking.
Store leftovers in an airtight container for up to 4-5 days. Leftovers taste great mixed with shredded chicken, canned tuna, chickpeas or black beans for added protein.