Delicious Rice Stuffing with Mushrooms and Chestnuts Recipe
Are you looking for a hearty and healthy stuffing recipe that is both gluten-free and dairy-free? Look no further than my rice stuffing with mushrooms and chestnuts. This recipe is packed full of fall flavors, like herbs, bacon, mushrooms, dried cranberries, almonds, and garlic. And the best part? You won’t have to sacrifice taste or texture with this gluten-free version.
The combination of sticky rice and wild rice, combined with the meaty mushrooms and nutty chestnuts, creates a stuffing full of delicious, satisfying flavors that will leave you wanting more. It’s the perfect stuffing recipe for your Thanksgiving feast or any other fall gathering. Plus, it’s vegetarian-friendly and easy to make vegan by substituting vegetable broth for the chicken or turkey broth.
But don’t just take my word for it. Try out my rice stuffing with mushrooms and chestnuts for yourself and impress your guests with a dish they won’t soon forget.
Why You’ll Love This Recipe
Have you heard about the amazing and healthy benefits of a gluten-free diet? If you’re looking for a new recipe that satisfies both your taste buds and health goals, then look no further! This Rice Stuffing With Mushrooms and Chestnuts is one of the best gluten-free stuffing recipes you’ll ever try.
Wondering why you’ll fall head over heels in love with this recipe? For starters, it’s packed with delicious fall flavors like herbs, bacon, mushrooms, dried cranberries, almonds, and garlic that blend together to create an incredible and savory taste. Plus, with its gluten-free and dairy-free ingredients like brown wild rice blend and vegetable broth, this recipe provides all the nutritional benefits you need to stay healthy.
But that’s not all! This rice stuffing is also perfect for any diet because it’s vegan-friendly and can even be made into a sausage chestnut stuffing. Moreover, chestnuts give this dish a rich nutty flavor while portabella mushroom caps add a meaty texture that will satisfy even the most carnivorous appetite.
Finally, this recipe pairs perfectly with roasted meats – think Cornish hens or roast duck with Venus black rice and roasted chestnuts or served as a side dish with butternut squash or kale. You can even slow cook this sticky rice to create a delicious Chinese sausage stuffing or the classic turkey stuffing for your next holiday dinner!
So come on! Give this Rice Stuffing W/ Mushrooms & Chestnuts recipe a try today and let its delicious gluten-free ingredients, rich flavors, and endless possibilities capture your heart!
Ingredient List
Here are the gluten-free ingredients that you will need to prepare this flavorful dish:
- 1 cup Basmati rice
- 1 cup Wild rice blend
- 2 1/2 cups Vegetable broth
- 1 tsp. Sea salt
- Freshly ground black pepper
- 1/2 tsp. Seasoning salt
- 1/2 tsp. Dried marjoram
- 3 tbsp. Olive oil
- 3 cloves Garlic, minced
- 1 small onion, finely chopped
- 2 celery stalks, sliced
- 1 can (8 oz.) Water chestnuts, drained and chopped
- 1/2 lb. Portabella mushroom caps, chopped
- 1/2 lb. Button mushrooms, sliced
- 1 cup Roasted chestnuts, shelled and chopped
- 2 tbsp. fresh sage, finely chopped
These ingredients are easy to find and can be substituted with other gluten-free products if needed. Make sure to check the food label carefully before buying.
The Recipe How-To
Now let’s get into the heart of the recipe- the cooking process. This gluten-free and dairy-free rice stuffing w/ mushrooms & chestnuts recipe combines all the amazing fall flavors like herbs, bacon, mushrooms, dried cranberries, almonds and garlic to create a delicious side dish perfect for any feast.
Ingredients:
- 1 cup cooked basmati rice
- 1 cup brown wild rice blend
- 2 cups vegetable broth
- 1 teaspoon seasoning salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon fresh sage
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 celery ribs, chopped
- 2 cloves garlic, minced
- 8 oz. portabella mushroom caps, sliced
- 8 oz. button mushrooms, sliced
- 8 oz. roasted chestnuts, chopped
Instructions:
- Heat olive oil in a large pan over medium heat.
- Add onion and celery to the pan and cook for about 3 minutes until they become translucent.
- Add garlic and cook for an additional minute.
- Next, add portabella and button mushrooms to the pan and saute them for about 5 minutes until they are tender.
- In a separate pot, bring vegetable broth to a boil.
- Add in both cooked basmati rice and brown wild rice blend along with seasoning salt, marjoram and sage to the pot.
- Reduce heat to medium low and let rice simmer in broth for about 35 minutes or until both rices are tender.
- Once the rice is ready, stir in sauteed vegetables and chopped chestnuts.
- Serve hot as a perfect side dish for your feast.
Take your feast up a notch with this delicious recipe!
Substitutions and Variations
Hey there! Are you looking to switch up this rice stuffing recipe? Well, you’re in the right place! Here are some substitutions and variations to make this dish your own.
1. Veggies: You can swap out the mushrooms and chestnuts for other vegetables. For example, sautéed kale or butternut squash would add great flavor combinations. Bell peppers, carrots or sweet potatoes would also work well in this recipe.
2. Rice: Not a fan of wild rice? No problem! You can easily substitute it with brown rice or a rice blend that includes white and brown rice. Even glutinous/sticky rice can add a unique texture and flavor to your stuffing.
3. Meat: Although this recipe is already gluten-free, if you want to make a vegan alternative, remove sausage chestnut from the ingredients list. Instead, you can use vegetarian sausage or add roasted chestnuts for some extra protein.
4. Broth: If you don’t have vegetable broth on hand, feel free to replace it with chicken broth or even water with seasoning salt to give a little more flavor.
5. Herbs: This recipe has a great mix of dried marjoram and fresh sage, but if you don’t like those flavors, consider trying parsley or rosemary instead.
6. Nuts & Fruits: While this stuffing incorporates chestnuts, almonds and cranberries, feel free to use pine nuts or raisins instead. They can add the perfect balance between sweet and savory.
Whatever substitutions or variations you use when cooking this gluten-free sticky rice stuffing w/ mushrooms & chestnuts recipe, remember that it’s all about enjoying delicious fall flavors like herbs and bacon with roasted garlic and veggies that bring together healthy food that also tastes amazing!
Serving and Pairing
This rice stuffing with mushrooms and chestnuts is a versatile dish that can be served as a side dish or as a main course. It’s perfect for the holidays, but it’s also great for any meal. The flavors are full of fall and winter aromas like herbs, bacon, mushrooms, dried cranberries, almonds, and garlic – making it perfect for pairing with roasted poultry dishes like turkey or chicken.
For those who are looking for a vegetarian or vegan dish, this recipe can be served without any meat additions. However, for those who love meat and poultry dishes, this stuffing pairs deliciously with slow-cooked roasted duck or venus black rice.
The stuffing is also lovely paired with a hearty kale or butternut squash salad, letting the earthy flavors of both the stuffing and the vegetables combine in a beautiful harmony. You could even use the leftovers to create a delicious fried rice dish by adding some Chinese sausage and vegetables.
To enhance the overall flavor of this dish, I recommend serving it alongside steamed asparagus or broccolini. The addition of lightly seasoned vegetables creates an explosion of color on your plate while also balancing out the warm fall flavors packed into each bite of the chestnut and mushroom-filled stuffing.
In conclusion, whether you’re hosting a dinner party or merely looking for a new recipe to try out on your family – this gluten-free rice stuffing with mushrooms and chestnuts will undoubtedly impress!
Make-Ahead, Storing and Reheating
I know that everyone’s days are packed and sometimes the last thing you want is to spend hours cooking a meal. That’s where this rice stuffing recipe comes in handy because it can be made ahead of time and stored until you’re ready to use it.
To prepare the rice stuffing ahead of time, simply follow the recipe instructions and bake it as directed. Once it has completely cooled down, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.
To reheat the rice stuffing, preheat your oven to 350°F (177°C) and remove the foil/plastic wrap from the stuffing. Place the rice stuffing in an oven-safe dish, add a tablespoon or two of vegetable broth, cover with foil and bake for about 20-30 minutes, or until heated through.
If you’re short on time, I recommend reheating the stuffing in the microwave. Just transfer individual portions onto microwave-safe plates, cover them with a damp paper towel and heat them for 1-2 minutes or until hot.
This rice stuffing is also perfect for storing in the freezer. After baking and cooling down completely, tightly wrap it in plastic wrap followed by aluminum foil or place it in an airtight container. It can be stored for up to 2-3 months.
To thaw frozen rice stuffing, transfer it from the freezer into the fridge at least 24 hours before reheating. Once thawed, follow reheating instructions as per usual.
With this rice stuffing recipe’s make-ahead tips, storing options, and reheating methods, there’s no reason not to indulge in its rich flavors anytime you desire!
Tips for Perfect Results
When it comes to making the Rice Stuffing W/ Mushrooms & Chestnuts recipe, there are a few helpful tips that can make all the difference in achieving perfect results.
First and foremost, it’s important to use the right kind of rice. The recipe calls for a mixture of cooked basmati rice and wild rice blend. Make sure to cook the rice according to package instructions and allow enough time for it to cool before adding it to the stuffing mixture. This will prevent it from becoming mushy and ensure the texture is just right.
Another tip is to be mindful of the seasoning. While the recipe includes seasoning salt, pepper, dried marjoram, and fresh sage as flavorings, feel free to adjust these to your liking. Taste the stuffing as you go and add more of any spices or herbs as needed. Don’t be afraid to get creative here!
When prepping the mushrooms, it’s important to clean them properly. Portabella mushroom caps and button mushrooms can be particularly dirty, so use a damp paper towel or soft brush to gently wipe away any dirt or debris before slicing them up.
While the recipe calls for vegetable broth, you could also use chicken broth for extra flavor. Similarly, if you’re not following a dairy-free diet, you could add some butter at the end for richness.
If you’re looking for a vegan or vegetarian version of this recipe, simply swap out the chicken or vegetable broth with vegetable stock and skip any meat-based additions like sausage or bacon.
Lastly, don’t forget about presentation! This stuffing is full of fall flavors like herbs, bacon mushrooms, dried cranberries, almonds, and garlic – make it look as delicious as it tastes by garnishing with some fresh sage leaves or chopped parsley before serving.
With these tips in mind, you’ll be well on your way to creating a perfect Rice Stuffing W/ Mushrooms & Chestnuts dish that’s sure to impress any dinner guest.
Bottom Line
In conclusion, this rice stuffing recipe is the perfect addition to any fall meal. The combination of flavors and textures like the herbs, bacon, mushrooms, dried cranberries, almonds, and garlic creates a delicious and hearty gluten-free stuffing. You can make it vegetarian by swapping chicken stock for vegetable stock or vegan by using vegetable broth instead of chicken broth. This recipe is also customizable with various substitutions and variations that suit your taste preferences.
So whether you’re planning a Thanksgiving feast or just want a delicious side dish for dinner tonight, give this rice stuffing a try. It’s easy to make, packed with flavor and nutrients, and is sure to impress your family and guests. With sticky rice, mushrooms, chestnuts, herbs, and seasoning salt all combined into one dish – you can’t go wrong! So next time you’re looking for a warming, comforting dish that is free from gluten – give this wild rice stuffing recipe a try.
Rice Stuffing W/ Mushrooms & Chestnuts (Gluten Free) Recipe
Ingredients
- 2 cups cooked basmati rice (white or brown)
- 1 cup cooked wild rice
- 1 cup button mushroom, sliced
- 3 portabella mushroom caps, chopped
- 1 cup oyster mushroom, chopped
- 1 onion, diced
- 4 garlic cloves, minced
- 1 cup celery, chopped
- 2 cups chestnuts, chopped
- 1/4 cup fresh sage, minced
- 1 tablespoon dried marjoram
- 2 teaspoons herbamare seasoning salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
Instructions
- *Rices should be cooked in vegetable or mushroom broth for optimum flavor.
Add Your Own Notes
Nutrition
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