Wild Rice Casserole

This gluten-free Wild Rice Casserole with apples, dried cranberries, and celery is not only a flavorful side dish but also a delightful turkey dressing. It’s perfect for Thanksgiving or any festive occasion. Enjoy!

Make this casserole as a side dish ( vegan options) or use it to stuff a turkey or roast chicken. You can also replace 1 of the apples with 1/2 cup of dried apricots for a slightly sweeter flavor.

This recipe should easily feed 6-8 people but feel free to double it if you have more guests coming.

If you have leftovers, this Wild Rice Casserole will last up to 3 days in the fridge and it also freezes well.

 

Wild Rice Casserole

 

Ingredients:

 

1 1/2 cup wild rice

2 1/2 cups vegetable or chicken broth (gluten-free)

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 celery stalks, chopped

2 apples, peeled, cored, and diced (e.g., Honeycrisp)

1/2 cup dried cranberries

1/2 cup chopped pecans or almonds

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

Salt and pepper, to taste

Fresh parsley for garnish (optional)

 

Method:

 

Prepare the Wild Rice:

 

Rinse the wild rice thoroughly in a fine-mesh strainer under cold running water.

In a medium saucepan, bring 2 1/2 cups of gluten-free vegetable or chicken broth to a boil.

Add the rinsed wild rice to the boiling broth.

Reduce the heat to low, cover, and simmer for about 45-50 minutes or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid.

Preheat the Oven:

 

Preheat your oven to 350°F (175°C).

Sauté the Vegetables:

 

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and garlic and sauté for 2-3 minutes until the onion becomes translucent.

Combine Ingredients:

 

In a large mixing bowl, combine the cooked wild rice, sautéed onions and garlic, chopped celery, diced apples, dried cranberries, chopped nuts, dried thyme, dried sage, salt, and pepper. Mix everything together until well combined.

Assemble and Bake:

 

Transfer the mixture to a greased 9×13-inch casserole dish.

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through.

To Serve:

 

Remove the foil and bake for an additional 10-15 minutes until the top is slightly crispy.

Garnish with fresh parsley, if desired, before serving.