This is the BEST WILD RICE STUFFING you will make. Flavorful and tender wild rice tossed along with apples, oranges and pomegranate and walnuts. This vibrant vegetarian rice is full of amazing flavors and textures.
This delicious wild rice pilaf will be a hit at your holiday dinner. Use as a side dish, for stuffing, meal prep or wholesome salad type meal by itself. This vegan rice recipe is so easy but so delicious and fragrant! And it is easy to adapt so make it as you like it !!
Wild Rice is sautéed in oil and mirepoix. Then cooked with aromatics for the perfectly textured flavorful side dish. It is our family favorite wild rice recipe. And for all good reasons!
I am including instructions to make this Gluten-free Wild Rice Stuffing Pilaf in Instant Pot or on the stovetop. Cooked wild rice can be frozen and used as a meal prep too.
VEGAN AND GLUTEN FREE STUFFING
Sautéed celery and onions give this rice a classic “stuffing” flavor. The harvest fruits like apples, oranges and pomegranate add beautiful fall colors and pop of freshness.
So, instead of traditional stuffing for Thanksgiving or Christmas dinner, use this recipe to impress your guests. It surely brings a WOW factor and the festive vibes to the holiday menu !
YOU WILL LOVE THE INSTANT POT WILD RICE RECIPE
- VEGAN
- GLUTEN-FREE
- DAIRY-FREE
- EGG – FREE
- SOY FREE
- EASY TO MAKE
- STORES WELL – SUITABLE FOR MEAL PREP
- EASY TO ADAPT TO YOUR LIKING
MULTIPLE USES
This Instant Pot Wild Rice Pilaf recipe has multiple uses. This hearty rice dish can be served “as is” for weeknight dinners. You can also pair it as a side dish with main entrée.
And this colorful preparation deserves a seat at a festivals and holiday menus. You can serve it as a salad or as an alternative to traditional stuffing for your next holiday dinner.
And this hearty wild rice makes a delicious one-pot meal that’s not just for special occasions! You can also pack it in office or school lunches . It can be served warm or cold.
WHAT IS PILAF
Pilaf is any rice dish that is dressed up with aromatics, broth and spices. Also called as Pulao in Indian cuisine, it is typically seasoned rice compared to just steamed rice.
This recipe includes easy to find simple ingredients. They are essentially all your pantry staples. So, no more eating boring plain rice, make a pilaf instead !
SUBSTITUTIONS
- Instead of wild rice, you can use various other grains. Aged basmati white rice, long grain brown rice, bulgar, barley, couscous, quinoa or cauliflower rice are all good options.
- You can add seasoning of you choice. Curry powder, Garam masala, Italian seasoning are some options.
- You can skip the walnuts to make it nut free.
- Pecans, almonds, pine nuts or cashews can be used instead of walnuts.
- Instead of fresh pomegranate arils, use dried cranberries, dried cherries, chopped dates or raisins.
- Besides apples and oranges, you could add other fruits like pears, kiwis, peaches or berries. You can also add peas , broccoli or beans as additional veggies.
INGREDIENTS
Wild Rice : Wash and Rinse in cold water before using.
Mirepoix Mix : shallot ( onion) celery and carrots
Aromatics and Seasoning: minced ginger and garlic, all purpose seasoning ( I use Trader Joe’s 21 Seasoning Salute )
Herbs : use fresh or dried rosemary, thyme and chives.
Toppings : chopped walnuts, apples, tangerines or oranges and pomegranate arils.
Lemon juice, Oil, salt and pepper
WILD RICE COOKING TIME
The cooking time to make wild rice is roughly 25 – 30 minutes. It largely depends upon your texture preference. I usually cook it for 25 minutes which I find to be just right. The grains have a little chewy bite to them , which I like.
If you’d like the rice to be cooked softer, add another 2 minutes of cooking time.
PREPARING WILD RICE FOR COOKING
Thoroughly rinse the rice under cold water and let the water drain off completely before cooking. A lot of people prefer to soak the wild rice for extended period of time. You can do so, if you like. I cook it straight after washing and never had any issues with it.
INSTRUCTIONS
Press SAUTE mode and let the Instant Pot heat up for about a minute.
Add oil and minced garlic and ginger, onions, celery, carrots. Sprinkle some salt. Sauté until onions start to become transparent.
Stir in wild rice, all purpose seasoning and broth ( water ). Add ground black pepper. Make sure the rice is submerged in the liquid.
Close the Instant Pot lid and pressure cook on High Pressure for 25 minutes.
After it is done cooking, do a 15 minute Natural Pressure Release (NPR). Then release any remaining pressure using the quick release method. ( Move the valve from SEALING to VENTING)
Once the float valve is down, open the lid. Fluff the rice with a fork.
Stir in lemon juice, chopped walnuts, apples, oranges and pomegranate seeds. Adjust salt and pepper if needed. Mix well. Garnish with fresh herbs. Serve, share and enjoy!
HOW TO MAKE WILD RICE STUFFING ON STOVE TOP
In a heavy bottom sauce pan, heat the oil. Add minced garlic and ginger, onions, celery and carrots. Sprinkle some salt. Sauté until onions start to become transparent.
Stir in wild rice, all purpose seasoning and broth ( water ). Add ground black pepper. Make sure the rice is submerged in the liquid.
Let the liquid come to boil. Reduce the heat to medium low. Cover the pot. Let it cook for about 15-20 minutes. Check intermittently to ensure there is enough liquid for proper cooking.
Cook until rice morsel are fork tender, almost doubled in size and most of the liquid is absorbed. Turn off the heat.
Let it stay covered for 30 minutes. Fluff the rice with a fork. Stir in lemon juice, chopped walnuts, apples, oranges and pomegranate seeds.
Adjust salt and pepper if needed. Mix well. Garnish with fresh herbs. Serve, share and enjoy!
DON’T FORGET TO CHECK OUT OUR AMAZING HOLIDAY RECIPES :
- WHOLE ROASTED CAULIFLOWER
- CLASSIC CRISPY BRUSSELS SPROUTS
- BEST CRANBERRY SAUCE
- SAVORY SWEET POTATO HASH
- CURRIED BUTTERNUT SQUASH SOUP
- MULLED APPLE CIDER DRINK
- STUFFED MUSHROOMS
- VEGAN APPLE CRISP
- CREAMED SPINACH
- EASY CORNBREAD
- FIG ARUGULA SALAD
- SWEET POTATO CHOCOLATE BROWNIES
- CHOCOLATE BANANA BREAD
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Instant Pot Wild Rice Stuffing
This delicious wild rice stuffing will be a hit at your holiday dinner. Flavorful and tender wild rice served along with apples, oranges and pomegranate and walnuts. This vibrant vegan and gluten free vegetarian rice is full of amazing flavors and textures.
Ingredients
- 1 cup Wild Rice - washed and rinsed
- 3 cup low sodium vegetable broth or water
- 1 medium onion -finely chopped
- 1 stalk celery -chopped
- 1/2 cup carrots chopped
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 tablespoon oil - I used Olive Oil
- 1 teaspoon All Purpose seasoning Blend - I like Trader Joe's 21 Seasoning Salute
- Fresh Herbs : Rosemary, chives and thyme ( 1/4 teaspoon each if using dry)
Garnishes
- 1-2 medium apples -cored and chopped
- 1-2 tangerines or oranges - separate the petals
- 1 Pomegranate -seeded
- 1 /2 cup chopped walnuts
- 1 tablespoon lemon juice
- salt and pepper
Instructions
INSTANT POT INSTRUCTIONS :
Press SAUTE mode and let the Instant Pot heat up for about a minute. Add oil and minced garlic and ginger, onions, celery, carrots. Sprinkle some salt. Sauté until onions start to become transparent.
Stir in wild rice, all purpose seasoning and broth ( water ). Add ground black pepper. Make sure the rice is submerged in the liquid.Close the Instant Pot lid and pressure cook on High Pressure for 25 minutes.
After it is done cooking, do a 15 minute Natural Pressure Release (NPR). Then release any remaining pressure using the quick release method. ( Move the valve from SEALING to VENTING)
Once the float valve is down, open the lid. Fluff the rice with a fork. Stir in lemon juice, chopped walnuts, apples, oranges and pomegranate seeds. Adjust salt and pepper if needed. Mix well. Garnish with fresh herbs. Serve, share and enjoy!
STOVE TOP INSTRUCTIONS
In a heavy bottom pan , heat the oil. Add minced garlic and ginger, onions, celery and carrots. Sprinkle some salt. Sauté until onions start to become transparent.
Stir in wild rice, all purpose seasoning and broth ( water ). Add ground black pepper. Make sure the rice is submerged in the liquid.
Let the liquid come to boil. Reduce the heat to medium low. Cover the pot. Let it cook for about 15-20 minutes. Check intermittently to ensure there is enough liquid for proper cooking. Cook until rice morsel are fork tender, almost doubled in size and most of the liquid is absorbed. Turn off the heat.
Let it stay covered for20 minutes. Fluff the rice with a fork. Stir in lemon juice, chopped walnuts, apples, oranges and pomegranate seeds. Adjust salt and pepper if needed. Mix well. Garnish with fresh herbs. Serve, share and enjoy !
Notes
!If you notice extra liquid at the bottom, allow the rice to rest for 10 minutes with the lid open, and the liquid should evaporate. If not, turn on ‘Saute’ mode and heat for a couple of minutes.
COOKING TIME
The cooking time to make wild rice is roughly 25 - 30 minutes. It largely depends upon your texture preference. I usually cook it for 25 minutes which I find to be just right. The grains have a little chewy bite to them , which I like. If you’d like the rice to be cooked softer, add another 2 - 5 minutes of cooking time.
Nutrition Information:
Yield: 10 Serving Size: 1 cupAmount Per Serving: Calories: 273Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgCarbohydrates: 25gFiber: 5gSugar: 13gProtein: 6g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
This is absolutely beautiful! Thank you so much for sharing. I live in Southern CA and have many of these fruit trees growing on my property. I’m going to try it with my Fuyu Persimmons.
What a great combination you’ve created.
Thank you. I can imagine how marvelous home grown fresh persimmons will taste in this combo ! Enjoy