- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 2 cups gluten-free wild rice blend (such as Lundberg Wild Blend)
- 4 cups gluten-free chicken or vegetable stock or water
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup dried apricots, diced
- ½ cup dried cranberries
Heat the olive oil over medium-high heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the rice blend and cook for 2 minutes, stirring. Add the stock or water, salt, and pepper. Increase the heat to high and bring to a boil. Cover the pan, reduce the heat, and simmer for 45 minutes or until all of the liquid has been absorbed. Stir in the dried fruits, cover, and let sit for 10 minutes.
Can be served as is or stuffed loosely into a turkey.
This stuffing goes well with any roasted meat and is a lovely vegetarian or vegan side dish. If serving with Crown Roast of Pork, spoon a little of the stuffing into the crown of the roast for presentation and serve the rest on the side.
Written by Carol Kicinski
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
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