Veggie Loaded Wild Rice Stuffing
This Wild Rice Stuffing is a festive and flavorful dish perfect for holiday gatherings. Made with roasted Brussels sprouts, honeynut squash, and mushrooms, plus a bright touch of citrus and pomegranate, it offers a delightful balance of textures and tastes.
Ingredients
- 1 ¼ cups wild rice
- 2 ½-3 cups vegetable stock
- 4 cups brussels sprouts shaved
- 3 cups honeynut squash peeled and diced
- 12 ounces mushrooms diced
- 1 cup walnuts toasted and roughly chopped
- ½ red onion diced
- 4 cloves garlic minced
- ⅓ cup red wine vinegar
- 1 orange zested and juiced
- 3 TBSP honey
- 1 ½ tsp sage minced
- 1 ½ tsp thyme minced
- 1 tsp rosemary minced
- ½ cup pomegranate arils for garnish
- ½ cup olive oil divided
- 1 TBSP salt divided
- ¾ tsp black pepper divided
Instructions
- In a medium saucepan, combine the wild rice and vegetable stock. Bring to a boil, then reduce the heat. Cover and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed. This step can be done ahead of time. If prepared in advance, rewarm the rice before combining with the other ingredients.
- Preheat your oven to 400°F (200°C).
- Spread the walnuts on a baking sheet and toast in the preheated oven for 4-6 minutes, or until fragrant and slightly browned. Remove from the oven, let cool, then roughly chop. Set aside.
- Toss the Brussels sprouts, honeynut squash, and mushrooms each in 2 TBSP olive oil, 1 tsp salt, and ¼ tsp black pepper. Spread them on separate parchment-lined baking sheets. Roast the vegetables for 12-14 minutes, or until the Brussels sprouts and mushrooms are crispy and browned at the edges and the honeynut squash is tender but not mushy.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and sauté for 2-4 minutes, or until it begins to turn translucent.
- Then, add the minced garlic, sage, thyme, and rosemary to the skillet and cook for 20-30 seconds, stirring constantly to avoid burning the garlic.
- Next, stir in the red wine vinegar, orange juice, orange zest, and honey. Turn off the heat and mix well.
- Add the cooked wild rice, roasted vegetables, and toasted walnuts to the skillet (or a large mixing bowl if needed). Toss everything together until fully incorporated.
- Taste and adjust seasoning with more salt or pepper if necessary. Garnish with pomegranate arils. Serve warm.
Notes
Store refrigerated in an airtight container for up to 5 days.
Nutrition
Calories: 272kcalCarbohydrates: 30gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 790mgPotassium: 498mgFiber: 5gSugar: 10gVitamin A: 4089IUVitamin C: 41mgCalcium: 55mgIron: 2mg
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