Skip to content
Gluten-free wild rice stuffing recipe

Gluten-free wild rice stuffing recipe

11 ratings

Perfect for enjoying as a Christmas side or for stuffing into the neck of your turkey, this delicious gluten-free stuffing is packed with classic festive fruits and fragrant herbs. See method

Ingredients

  • 400g basmati and wild rice
  • 50g soft dried cherries, halved
  • 12 soft dried apricots, finely chopped
  • 25g butter
  • 2 large onions, diced
  • 1 celery heart, sliced
  • 2 tbsp chopped fresh thyme
  • 3 tbsp chopped fresh sage
  • gluten-free vegetable stock cubes (to make 400ml stock)
  • 200g spinach leaves, washed
  • 2 eggs, beaten (optional, if cooking separately from turkey)
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    1115kj
    264kcal     13%

  • Fat

    4g 6%

  • Saturates

    2g 10%

  • Sugars

    11g 12%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 51.5g Protein 6.1g Fibre 3.6g

Method

  1. Boil the rice, cherries, and apricots in a large pot of water until al dente. You want some bite to it as it needs to cook further in the oven. Drain and place in a large bowl.
  2. Preheat the oven to gas 6, 190°C, fan 170°C. Heat the butter in a large pan. Add the onions, celery, thyme, sage and seasoning. Sauté for 10 mins or until soft. Add to the rice mixture, with the stock, spinach and, if using, beaten egg. Season again. Spoon into a gratin dish, cover with foil and bake in the oven for 1 hr. Alternatively, this can be stuffed in the neck of the turkey and cooked with it.

See more Christmas side dishes

You may also like

Be the first to comment

Before you comment please read our community guidelines.