Top | Side Dishes

Wild Rice Dressing with Mushrooms, Cranberries, and Hazelnuts

(recipe, Carrie Floyd)

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This is one of those recipes I was sure I'd find when I went searching, as it just seems so obvious on the Thanksgiving table — especially as a gluten-free alternative to stuffing. But when I didn't find what I was looking for, I decided to riff on my mom's recipe for Wild Rice Pilaf. I purposely kept this vegan to provide a filling dish that appeals to vegetarians, vegans, and gluten-avoiders alike. That said, omnivores like this dish, too, alongside roasted turkey. I've made notes in the recipe where you can substitute butter and chicken broth if that is your preference.


  1. 1 cup wild rice
  2. 3 cups water, divided
  3. 1 cup long-grain brown rice
  4. 2 cups Homemade Veggie Bouillon (1 tsp. bouillon for each cup of water), vegetable broth, or chicken broth
  5. 3 Tbsp. extra-virgin olive oil or butter, divided
  6. ½ cup finely chopped shallot
  7. 2 cups fresh mushrooms, trimmed, cleaned, and thinly sliced
  8. 1 Tbsp. sherry
  9. ½ cup celery, finely chopped
  10. 1 Tbsp. fresh thyme leaves
  11. ½ cup toasted hazelnuts, roughly chopped
  12. ½ cup dried cranberries
  13. Salt and freshly ground black pepper, to taste


  1. Cook the wild rice: In a fine-mesh strainer under running water, rinse the wild rice well. Place the wild rice in a saucepan with 2 cups of the water. Cover and bring to a boil, then remove from the heat and let stand, covered, for at least 30 minutes.
  2. Cook the brown rice: Meanwhile, rinse the brown rice, then soak it in the remaining cup of water. After the wild rice has sat for 30 minutes, add the brown rice and its soaking water to the pot of wild rice, along with the 2 cups of broth. Bring to a boil, lower the heat to a simmer, and cook, covered, while you prepare the rest of the dish.
  3. Cook the vegetables: In a large sauté pan, heat 2 tablespoons of the olive oil or butter. Cook the shallots over medium heat until they have begun to soften. Add the sliced mushrooms and continue cooking until they are browned and soft; add the sherry and cook for another minute or two. Scrape the mushrooms into a large mixing bowl. In the same pan, heat the remaining tablespoon of olive oil or butter. Cook the chopped celery over medium heat until just tender. Turn off the heat and add the celery to the bowl with the mushrooms, along with the thyme leaves, hazelnuts, and cranberries.
  4. Finish and serve the dish sooner: If you want to serve the dish soon, pour the rice (which may still be brothy) into the mixing bowl and toss it together with the other ingredients. Season to taste with salt and pepper. Pour the mixture into a large casserole dish and cook in a preheated 350-degree oven, covered (with lid or foil), for 35 to 40 minutes, taking off the cover for the last 10 minutes of cooking.
  5. Finish and serve the dish later: If you want to serve the dish a day or so later, set aside the sautéed vegetables and allow the rice to sit, covered, until it absorbs the broth. Toss the rice with the remaining ingredients and season to taste with salt and pepper. Spoon the mixture into a casserole dish and refrigerate. When you're nearly ready to serve, reheat the dish, covered (with lid or foil), in a 350-degree oven for 30 minutes, taking off the cover for the last 10 minutes of cooking.