Wild Rice Stuffing with Artichokes

Preparation time
15 mins
Cooking time
60 mins
Difficulty
Easy
Serves
10 people
Meal course
Stuffing
Posted by
Posted on
1 cup
wild rice
6 ounces
artichoke hearts
Wild Rice Stuffing with Artichokes

 

Impress your guests with this wild rice stuffing, and they won’t even suspect that it’s gluten free. Wild rice has a nutty, grass-like flavor, that’s unlike other rice. That’s because wild rice is not rice at all but the seed from an aquatic growing plant. Its chewy dense texture pairs well with savory herbs and vegetables especially artichokes, which have a mild fresh taste and a hint of tartness. Poultry seasonings, fresh parsley, and rosemary permeate this stuffing with an earthy fusion of flavors. To save prep time in the kitchen, buy mirepoix prepackaged at the grocery store. It’s a combination of chopped onion, celery, and carrot. Many stores now carry gluten-free stuffing mixes, but if not available, it’s easy to make your own croutons. Just dice up a loaf of gluten-free bread, lightly coat with olive oil spray, and season with salt, pepper, garlic powder, onion powder, and paprika. Place the croutons on a baking pan and toast at 350 degrees for 30 minutes stirring after 15.

 

  1. Prepare the following ingredients:

    1 cup wild rice

    1 1/2 cups mirepoix or 1/2 cup each of chopped onions, celery, and carrots

    2 tbs. garlic flavored olive oil

    Salt and pepper for seasoning

    4 cups seasoned gluten-free croutons

    2 tbs. poultry seasonings

    1/2 cup fresh minced parsley

    2 tsps. fresh minced rosemary

    1 14-ounce can artichoke hearts, drained and chopped

    1 6-ounce jar marinated artichoke hearts, drained and chopped

    1 cup vegetable broth

  2. Heat the olive oil in a skillet over medium high heat and add the mirepoix. Season with salt and pepper and cook while stirring until the onions are tender, 4-5 minutes.
  3. Transfer to a large mixing bowl. Add the croutons, poultry seasonings, parsley, rosemary, artichoke hearts, and marinated artichoke heats. Add the rice stirring to combine the ingredients evenly. Pour the broth in and stir to moisten the mixture adding more if needed to reach the desired texture. Taste test and season with more salt and pepper if needed.
  4. Transfer to a covered baking dish and heat for 30 minutes at 350 degrees.