Gluten-free Wild Rice Stuffing for the Holidays
By Caryn Talty | 843 views | 
Be the first to comment on this article! »Categories: Feingold Diet, Gluten, Maize (Corn) & Casein-Free, Recipes
Just in time for the Holidays, here is a fool-proof stuffing recipe from Mia. It was originally published in Sphere in 1975, and according to Mia has been a family favorite for years. Mia says, “This stuffing mix can be made a day in advance and stored in the refrigerator until you are ready to stuff the bird.” Thank-you Mia for offering up this great dish option for those of us who need something other than Stove-top Stuffing. This recipe is gluten-free, corn-free, can be dairy free with a simple substitution, and it is Feingold stage 1 as long as you are careful with your broth choices.
Note: Broth is a tricky item for the allergy conscious cook. Be sure to read the labels and stay away from anything that lists “natural flavors” unless you call the company directly for specific information. The safest way to solve the broth dilemma is to get into the habit of saving and recycling your left-over stock each time you roast a whole chicken, but we know that that isn’t always possible, especially when you’ve got a big holiday dinner to prep for as well!
Ingredients:
1 ½ cups uncooked wild rice (* I found Reese All Natural Minnesota Wild Rice at my local grocer. I bought two boxes, and upon returning home realized the recipe needed another box, so I substituted for 1 cup of uncooked long grain basmati rice by Lundberg.)
1 cup chopped celery (* It came out to be one stalk.)
1 cup chopped onions (* I used a sweet vidalia onion.)
½ cup butter or margarine (* I used the drippings from cooked bacon instead, a good substitute for those going dairy free. We buy only Hormel Natural Choice, it is certified gluten-free and has no MSG or any nitrates.)
1 ½ cups thickly sliced (* I used portabella mushrooms. I had three caps, and so I had an extra 1 cup of mushrooms. I just threw it in!)
½ cup diced green pepper
2 to 3 cans (10 ½ oz.) organic chicken broth or vegetable broth (*I used Pacific Foods Vegetable Broth, low sodium. I poured the entire 32 oz container in.)
3 tablespoons snipped parsley
1 ½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon dried thyme leaves, crumbled (* I used fresh thyme because I already bought it for the bird. I just doubled the amount.)
1 egg, slightly beaten (optional)
Tip: Pacific Natural Foods has a full line of broths, many of which are gluten free, and some that are corn free as well (Organic Vegetable Broth). If you are avoiding corn be careful of the term “natural flavors” as it may include corn as an ingredient. Your best bet is to call the manufacturer. Also, stay away from Uncle Ben’s or any other wild rice mix that contains enriched rice. Lundberg Farms also carries wild rice if you can’t find any at your grocer. They come in 8 ounce packages. You can order them online in bulk through Amazon and get extra savings.
Directions:
Wash and drain wild rice. Cook and stir celery and onions in butter in large saucepan until tender, about 5 minutes. Stir in mushrooms and green pepper; cook and stir 3 minutes. Stir in rice. Add 2 cans chicken broth and remaining ingredients except egg. Heat to boiling; reduce heat and cover. Simmer, stirring occasionally, until rice is tender and liquid is absorbed, 1 hour to 1 hour 15 minutes. (Add more chicken broth or water to rice if necessary to keep moist.) Remove from heat. Let stand covered about 20 minutes. Stir in egg.
Wild Rice Stuffing can be made 24 hours in advance. Cover and refrigerate; do not stuff turkey until ready to roast. (Bake extra stuffing in greased casserole dish at 350˚ for about 30 minutes or until heated through.)
Thanks again, Mia!
Tags: Casein-free, Corn-free, Feingold Diet, Gluten-free, Maize-free, Recipe, Stuffing, Wild Rice
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