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5 from 5 votes

Wild Rice Stuffing

Recipe from Two Peas and Their Pod

This gluten-free wild rice stuffing is the perfect side dish for your holiday meal. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: stuffing, wild rice
Servings: 8
Calories: 277kcal


  • 1 1/2 cups wild rice blend
  • 1 medium butternut squash peeled, seeds removed, and chopped
  • 3 tablespoons olive oil divided
  • 1 1/2 cups, plus 2 tablespoons vegetable broth divided
  • 1 yellow or red onion chopped
  • 2 celery ribs chopped
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 1/2 cup dried cranberries
  • 1/2 cup roughly chopped pecans
  • Kosher salt and black pepper to taste


  • First, cook the rice. You can cook it on the stove or in an Instant Pot. 
    To cook on the stove: Add 1 1/2 cups wild rice blend, 2 1/4 cups vegetable broth (or water), and a pinch of salt to a medium saucepan then bring to a boil. Place a lid on top of the pan and turn the heat down to low. Simmer for 40-45 minutes or until rice is al dente. Remove the pan from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff the rice with a fork.
    To cook in the Instant Pot: Add 1 1/2 cups wild rice blend, 1 1/2 cups vegetable broth, 1 teaspoon olive oil, and a pinch of salt to the Instant Pot. Place the lid on the Instant Pot and turn until it locks, making sure to seal the vent. Set to manual high pressure and cook for 15 minutes. When the Instant Pot beeps, natural pressure release for 10 minutes and then carefully vent the remaining steam. Open the lid and fluff the rice with a fork.
  • Meanwhile, roast the butternut squash. Preheat the oven to 400 degrees F. Place the butternut squash a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes, or until tender, turning once. 
  • In a large skillet, heat the remaining olive oil over medium high heat. Add the onion and celery and sauté for 3 to 5 minutes, or until tender. Add the mushrooms, garlic, herbs and the remaining 2 tablespoons broth and cook until vegetables are softened.
  • When the rice is done cooking, pour the rice in a large bowl. Add the roasted butternut squash, mushroom mixture, dried cranberries, and pecans. Season with salt and pepper, to taste. Serve. 


Serving: 8g | Calories: 277kcal | Carbohydrates: 43g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 598mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10085IU | Vitamin C: 22.4mg | Calcium: 63mg | Iron: 1.7mg