The nutty flavor of wild rice harmonizes perfectly with earthy mushrooms and sweet-tart cranberries and pears. Vegetables round out this bread-free stuffing and create a delicious vegan dish that can be baked in a prebaked acorn squash or small pumpkin for individual servings.
You can prepare this recipe 2 to 3 days in advance. Make it through step 4 and refrigerate. Then complete the recipe on the day you’re serving it. Add 10 minutes to baking time to accommodate chilled ingredients.
Wild rice can be made 3 to 5 days in advance and refrigerated.
To make Roasted Acorn Squash, preheat oven to 350°F. Cut acorn squash in half and remove the seeds. Place squash, cut sides down, in baking dish and add 1 inch of water. Bake in preheated oven about 30 minutes. Turn over, drain and let rest until ready to fill. When filled, heat in oven until warm, about 15 minutes.
Sueson Vess is a professional chef and food coach. She is author of Special Eats.Yields 10 servings
- 1 + 1/2 cups uncooked wild rice, soaked overnight (4 cups cooked)
- 2 tablespoons avocado oil, grapeseed oil or vegetable oil of choice
- 2 cups chopped mushrooms (button, crimini, shiitake or combination)
- 1 cup minced white, yellow or red onion (1 medium onion)
- 1 cup minced celery (3-4 medium stalks)
- 1 cup minced carrots (2-3 medium carrots)
- 1 + 1/2 cups peeled, diced pears (1-2 small pears)
- 1/3 cup dried cranberries, fruit juice sweetened if possible
- 1/4 cup gluten-free, dairy-free vegetable or chicken broth (preferably low/no salt)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
1Place wild rice and 4 cups of water in a large pot, cover and let sit overnight. Rice will double in volume. Drain and discard soaking water. Bring a large pot of salted water to boil; add soaked and drained wild rice, return to a boil, cover, turn heat to low/simmer and cook until tender, about 25 minutes.
2While rice is cooking, place oil in a large skillet. Sauté mushrooms, onion, celery and carrots over medium-high heat 7 minutes or until vegetables are softened. Add diced pears and cook 3 more minutes.
3Preheat oven to 350°F. Lightly oil a 3-quart baking dish.
4Place cooked rice, vegetable/pear mix, dried cranberries, broth, sage, thyme, salt and pepper in prepared baking dish. Stir gently to combine ingredients.
5Place in preheated oven, covered, and bake 20 minutes.