This rice dressing recipe is sponsored by Minute® Rice, but we only ever work with brands we really use and think are helpful for our readers!
While there isn’t a true substitute for the traditional stuffing of the holiday season, this rice dressing recipe makes a solid attempt. I’ve used a multi-rice blend from Minute® Rice to make it easy, quick, and have a great blend of different rice varieties in one box. Using multiple kinds of rice, including wild, brown, and quinoa help to keep the “dressing” nutty, deep, and wild in flavor. Sage, thyme, and rosemary are the same spices used in traditional dressing and work fantastic for this version, as well. The addition of three kinds of mushrooms (I love mushrooms!) helps sub out for the meat and still give this dressing a fantastic earthy flavor. You’ll love how fast this goes together and how FANTASTIC it tastes! It’s a great addition to your gluten-free or vegan holiday meal. Be sure to twist, add, and sub ingredients and flavors to get YOUR perfect rice dressing recipe! And if you have time try the extra step of popping it into the oven (see recipe notes)…you’ll love what that brings to the recipe!
If you don’t need a vegan rice dressing recipe, only gluten-free, try using ground sausage (cook it prior to adding the onion and celery), butter instead of olive oil, and chicken broth instead of veggie broth for a variation even truer to the traditional stuffing. After cooking according to the recipe, pour the rice into a baking dish (greased), top with crushed cornflakes, and bake for 15 minutes. Yum!
This rice dressing recipe uses mushrooms to help give it an earthy, meaty flavor but the trick is to use several kinds of mushroom varieties. I used portabella, bella, and shitake. If I had time, I probably would have run for some additional shitake. I also chopped them different sizes to give added texture to the dish. Some pieces will be softer than others which helps the mushrooms stand out as the star!
Regardless of whether you use fresh or ground spices, you will want to be sure to add them into the mushrooms, celery, onion, and cover the lid for about 5 minutes to allow those flavors to meld nicely. Don’t skip this step! All those herbs and mushrooms make happy magic in those 5 minutes of privacy!
I used veggie broth in this recipe to keep it vegan friendly. If a vegan recipe isn’t what you need feel free to use chicken or beef broth instead.
The beautiful part of this recipe is that it uses Minute® Rice’s Multi-Grain Medley and a can of pre-cooked wild rice making it FAST and easy. You’ll add your rice and the designated amount of liquid, cover the lid, and about 30 minutes later your dish will be done. Viola!
- 4 stalks of celery chopped
- 1 onion chopped
- 1 1/2 tablespoon olive oil if vegan isn't necessary, use butter
- 1 pound mushrooms use several varieties chopped
- 4 cloves minced garlic
- 1 tablespoon ground sage
- 1 tablespoon ground thyme
- 1 teaspoon rosemary
- 2 tablespoons salt
- 1 1/2 cups veggie broth
- 1 can cooked wild rice
- 1 box Minute® Rice Multi-Grain Medley
- 1/2 cup chopped nuts ---optional
- Heat olive oil in large soup pot. Add celery and onion. Cook for 8 minutes on medium heat until onions are translucent.
- Add chopped mushrooms, seasonings, and 1/2 cup of the veggie broth.
- Cover on low heat and let simmer for 5 minutes.
- Stir in the can of wild-rice (do NOT drain), box of Minute® Rice Multi-Grain Medley, and remaining (1 cup) of veggie broth.
- Bring to low boil, cover and turn to low.
- Simmer on low for 20 minutes stirring often.
- (if necessary, add additional liquid and cook for an additional 10 minutes)
This is a sponsored post written by me on behalf of Minute® Rice.