Wild Rice Stuffing with Mushrooms, Pepitas and Dried Cranberries


Who doesn’t love stuffing? This Thanksgiving, I’m trying it two ways. Our cornbread stuffing will be gluten, egg, and dairy free, but will have chicken broth and giblets.  Our wild rice stuffing will be vegan!

This wild rice stuffing was pretty easy to make, and I prepared it as a weekday meal stuffed in the hollow of a baked acorn squash. This could easily be a side for so many dishes in the fall!



1 cup dry wild rice
2-3 cups low sodium vegetable broth
1 tablespoon Earth Balance original spread or olive oil
1 large yellow onion, finely chopped
1 cup celery, finely chopped
2 cups mushrooms, finely chopped. I used baby bella and shitake
A large handful of dried cranberries, to taste (the more, the sweeter)
A large handful of pepitas, to taste (the more, the crunchier) (if you can eat nuts, pecans would go well here)
Sea salt and pepper to taste

Cook wild rice according to package directions, substituting the low sodium vegetable broth for water. Saute onion and celery in Earth Balance spread or olive oil until they are soft and onions are translucent, about 8-10 minutes, being careful not to brown any of the veggies.  Salt and pepper to taste. Add the mushrooms next, and continue to saute an additional few minutes until mushrooms are cooked. Add cranberries and pepitas next, turning heat to low. An important note, any salt you add will take moisture out of the mushrooms, so a little will go a long way here.

Mix the rice in last, once it’s done. It’s ok if a little bit of the liquid remains. Stuff your favorite fall squash, or use as a side. If you’re not vegetarian or vegan, you can also stuff a turkey!


Family reaction: I personally love it and want to make it again. My husband, sadly, does not like mushrooms and was not thrilled.  He loved the combo of wild rice and cranberries though, and he did not like the added pepitas for crunch. Mind you, they’re not nearly as crunchy as pecans, which I often see in this type of recipe.
My son didn’t like it either, and my daughter never eats food all combined like this. She likes them to be separate.  My son did love the acorn squash that I stuffed it in, so that was a win! Look on the positive side, I guess!


One thought on “Wild Rice Stuffing with Mushrooms, Pepitas and Dried Cranberries

  1. Ani

    This would be a perfect side dish for Thanksgiving! This will be my first holiday season as a vegetarian and maybe this version can replace our usual sausage stuffing…


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