Gluten-free wild rice stuffing recipe with cornbread
Ingredients
- 1 cup wild rice (160 g)
- 2 tbs olive oil (extra virgin)
- 1 cup celery
- 2-1/2 cups onions use two bunches scallions for migraine diet
- 2 cups mushrooms cremini or button
- 1 tsp sea salt kosher salt, omit for migraine diet
- 1-1/2 tsp thyme (dried) crushed
- 1-1/2 tsp rosemary (dried) crushed
- 1-1/2 tsp black pepper
- 6 cups bread (gluten-free, cubed) whole wheat, gluten-free bread, or cornbread, use low-sodium GF bread for migraine diet
- 2 apples large, Rome Beauty or Honeycrisp
- 1 cup currants raisins, omit for migraine diet
- 1 cup pecans optional, can use pepitas for migraine diet or omit
- 4 cups vegetable stock (low-sodium) chicken or turkey stock, no salt added, made without onion for migraine diet
Instructions
- Cook wild rice with 2 cups filtered water. Bring to a boil, then cover and simmer for 45-50 minutes until tender. Let cool and set aside.
- Heat olive oil in large sauté pan until shimmering. Swirl pan to coat. Sauté celery, onions, mushrooms, and seasonings about 15 minutes, until golden brown and all moisture has evaporated from the pan.
- Preheat oven to 350F/180C/gas mark 4. Spray or oil a 9" X 13" baking pan.
- In a large bowl, combine wild rice and vegetable mixture with remaining ingredients, adding just enough vegetable or chicken stock to moisten the bread without it being soggy. Spread into the baking dish.
- Bake for 35-45 minutes until golden brown on top. Leftover stuffing can be frozen.
Notes
Per serving:
- 254 calories
- 10 g fat
- 1 g saturated fat
- 6 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 737 mg sodium (362 mg sodium with salt omitted)
- 303 mg potassium
- 42 g carbohydrate
- 5 g fiber
- 17 g sugars
- 4 g protein
- 7 Weight Watchers Points Plus