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Wild Rice Pilaf stuffing along with apples, orages, walnuts and herbs served at holiday dinner.
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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.
Course Comfort Food
Cuisine American
Keyword gluten free stuffing, holiday dinner recipes, instant pot wild rice pilaf, vegan stuffing, wild rice salad, wild rice salad with apples, wild rice stuffing
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings 8 -10 cups
Calories 273kcal

Ingredients

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

Serving: 1cup | Calories: 273kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Fiber: 5g | Sugar: 13g