Wild Rice Stuffing with Fruit is an easy yet delicious dish that works as well for everyday dinners as it does for holiday feasts. It takes just minutes to put together from really basic ingredients.
I like the mix of sweet fruit and the savory wild rice. Also, I rather than wild rice alone, I used a boxed wild rice and quinoa blend, but any wild rice will work here. The key is that sweet mixed with the savory/slightly salty. At least it is for me.
I added the fruit I had on hand and that was perfectly ripe. There were pears, apples, and grapes on my counter and the pears were perfect. Some celery and onion along with some pecans, dried cranberries, and raisins rounded it out nicely. I don’t think any of the photos show the nuts and dried fruit! But they’re there and they’re delicious!
I’m going to make this again and bring it to the Thanksgiving dinners we’re attending … along with some big portions of vegan mashed potatoes!
Wild Rice Stuffing with Fruit
Delicious and super easy. This vegan wild rice stuffing is perfect for any holiday but also quick and simple enough for every day!
- 2 cups cooked wild rice or wild rice/quinoa blend
- 1/4 cup chopped celery
- 1/4 cup sliced onions
- 1/2 cup grapes, cut in half
- 1/2 cup chopped apple
- 1/2 cup chopped pears
- 1/4 cup dried raisins and/or dried cranberries
- 1/4 cup chopped pecans or other nuts
- 1 tsp sage
- 1/2 tsp celery seed
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp thyme
- 1 tsp dried onion
- 2 tsp dried parsley flakes
- 1/2 tsp crushed red pepper flakes optional
Cook wild rice or wild rice/quinoa blend according to package instructions.
Saute the celery and onion in water or a little bit of oil until tender.
Mix everything in a medium baking dish and bake at 425 degrees F for about 20 minutes, until well heated through.
Need more sides to take to a holiday dinner? Or some easy dishes for every day? Try these!
How about some dessert to go with that? Like …
Or … this super easy Thai Mango Dessert
Bonus! Here’s a recipe video for the Thai Mango Dessert!
I had this at a Thai restaurant and it was so good I had to recreate it at home. It was so easy.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.