If you’re looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dressing dish.

Serves:  12

Prep time: 15 minutes

Cook time:  1 hour

Ingredients

• 3/4 cups wild rice (soaked overnight, rinsed and drained)
• 3/4 cups brown basmati rice (soaked overnight, rinsed and drained)
• 4 cups cold, filtered water or homemade broth
• 1 piece kombu (kelp)
• 1 teaspoon sea salt
• 1 cup pecans (soaked overnight, rinsed, drained and dehydrated)
• 3 tablespoons extra-virgin olive oil or ghee
• 1 medium onion (peeled and diced)
• 3 large celery ribs (diced)
• 8oz shiitake mushrooms (thinly sliced)
• 2 cloves garlic (peeled and minced)
• 1-1/2 tablespoon fresh sage or thyme (minced)
• 1 large carrot (peeled and diced)

Directions

Combine rice, broth, kombu and sea salt in a medium pot. Bring to a boil over high heat. Cover, reduce heat to low and cook for 45 minutes. Drain grains and set aside.

Meanwhile, preheat oven to 325F. Adjust oven rack to middle shelf. Spread pecans on a cookie sheet and toast for 8-10 minutes. Remove from oven and set aside to cool. Coarsely chop.

In a wide heavy skillet, heat 3 tablespoons oil. Saute onions over medium heat for 5 minutes. Stir occasionally to prevent stick. Add carrots and saute for 3 minutes. Stir in celery with a pinch of sea salt; continue cooking another 5 minutes. Add garlic and sage; saute another minute. Remove from pan.

Wipe out pan and heat another 3 tablespoons oil over medium heat. Add in mushrooms and saute until light brown. Add in other vegetables, rice, pecans and parsley. Stir to combine.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

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